How to Warm Your Soul with Daenjangjigae

Soybean Soup 된장 찌개

December 6, 2011 by The Squishy Monster

Whether you’re sick, or cold, this is a perfect little bowl of soothing soup that can be put together in a flash.  If you can cut up veggies, you can certainly be 15 minutes away from enjoying this on a chilly day with a hot bowl of steamed rice and refreshing kimchi!

How to Make Korean Soybean Soup Daenjangjigae

Soybean Soup
Prep time

Cook time

Total time



  • 2 c cold, filtered Water boiled with 2 ts dried baby shrimp or anchovies
2″ pieces of the following (cut into bite size bits):
  • Potato
  • Asian zucchini
  • Firm tofu
  • 2 garlic cloves
  • 1 hot pepper
  • 1 green onion
  • 2 tb fermented soybean paste
  • S & P to taste
  • Optional: baby clams

  1. Bring your water + shrimp/anchovies to a fierce boil (for about 20 min)
  2. Drain your stock and drop in your paste and garlic. Allow the heat to melt it into your stock.
  3. Salt and pepper.
  4. Tumble in your veggies (save the tofu and green onions)
  5. When it’s nicely hot and bubbly, dunk in your pieces of tofu and scatter your green onions over.

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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