Korean doenjang jjigae (soybean paste stew) is perhaps the most beloved stew in Korea. We eat doenjang jjigae at least once or twice a week. There are several different versions to enjoy this comforting stew. The original version is made with the anchovy stock, which helps to create the deep flavor in the stew.  If you like the stew very much and wouldn't mind to make very often every week, it would be a good idea to make the doenjang jjigae stock in advance. The stock will last in ...

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