How to make Doenjang Jjigae Stock
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Consider making doenjang jjigae stock if enjoy Korean soybean paste stew often. It will last up to 2 weeks and makes stew quickly every time. Makes 6 cups stock
Keyword doenjang, doenjang jjigae, doenjang jjigae stock
Prep Time 3 minutes mins
Cook Time 20 minutes mins
Total Time 23 minutes mins
Put all the ingredients in a pot and bring to a gentle boil. Discard the sea kelp. Reduce the heat to low and simmer for 15 minutes.
Strain the seafood and the radish, and reserve the stock.
Smear the soybean paste into the stock using a slotted spoon. Stir well to incorporate.
Let the stock to cool and pour in a container or glass jar. It will keep in the refrigerator up to 2 weeks.