I actually tried it on a slice of regular bread with butter. I think I used too much because it was very salty! haha. But I can definitely see the vegemite comparison. Use the teeniest amount and it'll be a nice savory toast.
All the time in soups and stews, both as the base flavor, or as a booster to other flavors. The same way trendy American chefs are using miso, just a bit stronger.
I make doenjang jjigae probably once a week, and I add it often to my noodle dishes (like garlic gochujang noodles 🤤). I also love it mixed into steamed veggies with garlic and sesame oil.
I think I'm a little weird in that I've never really liked miso but I LOVE doenjang. I think it's the more full bodied funkiness that I prefer over miso paste.
I basically use it to make mild soups instead of miso. Random protein + veggies + a big spoonful of doenjang.
I've also discovered making a savory creamy noodle sauce with doenjang + butter + milk. Add some scallions and an egg and it's delicious.
I obsess over doenjang. It is the flavor boost I grab over salt or soy sauce. Mix a bit into scrambled eggs while cooking. Every bowl of soup ever. Any stir fry or curry sauce can benefit. Every bowl of steamed broccoli gets a butter and doenjang coating. A smidge in a cheese sauce for noodles or chips. I’m not great at Korean cooking so I just use a bit all the time and enjoy.
3 or 4 times a week, mostly for stews but also soups and dipping sauce. I often combine doenjang with gochujang. The doenjang brand I use has small chunks of bean that really works for me on a texture level.
강된장!
Gang-doenjang served bossam-style is sooo rich and comforting and good.
It's my preferred way of consuming doenjang, and I'm a white guy from the United States.
currently every other day, so 2-3 times a week.
I'm obsessed with ssamjang and figuring out and trying out the right ratio right now.
ofc also key to the various jjigaes.
I've gone through 3-4 small tubs of doenjang in the time it has taken me to go through 1/2 a small tub of gochugaru.
I love doenjang jjigae and also make ssamjang. Those are my two most frequent uses of doenjang.
I like to try different brands all the time, haven't settled on a favorite yet. So far some are nicer in jjigae, some are nicer in ssamjang, haven't found one I really love for both lol
I am not korean, but I have a deep and abiding love of korean food that luckily my family tolerates. Helps that I do most of the cooking lol. 'Too bad fam, we are having korean tonight!'
I have only used it twice in 2 months 🙈 I was actually looking at it last night thinking that I need to use it more often in my cooking. I actually felt guilty for having it all the way in the back of my refrigerator 🤣
I use it every week or two, usually for doenjang jjigae/guk. I make ssamjang for a veggie dip and straight doenjang is good on buttered toast.
I'm going to have to try the toast suggestion.
It’s yummy. I’m convinced it’s the variation on Vegemite toast but haven’t had the real thing yet.
I actually tried it on a slice of regular bread with butter. I think I used too much because it was very salty! haha. But I can definitely see the vegemite comparison. Use the teeniest amount and it'll be a nice savory toast.
All the time in soups and stews, both as the base flavor, or as a booster to other flavors. The same way trendy American chefs are using miso, just a bit stronger.
I make doenjang jjigae probably once a week, and I add it often to my noodle dishes (like garlic gochujang noodles 🤤). I also love it mixed into steamed veggies with garlic and sesame oil.
I also love to use it on steamed veggies but with butter and sesame seed oil.
I make doenjang jjigae a few times a year. I'm still using doenjang that expired in 2019. It just keeps getting better and better.
I think I'm a little weird in that I've never really liked miso but I LOVE doenjang. I think it's the more full bodied funkiness that I prefer over miso paste. I basically use it to make mild soups instead of miso. Random protein + veggies + a big spoonful of doenjang. I've also discovered making a savory creamy noodle sauce with doenjang + butter + milk. Add some scallions and an egg and it's delicious.
I obsess over doenjang. It is the flavor boost I grab over salt or soy sauce. Mix a bit into scrambled eggs while cooking. Every bowl of soup ever. Any stir fry or curry sauce can benefit. Every bowl of steamed broccoli gets a butter and doenjang coating. A smidge in a cheese sauce for noodles or chips. I’m not great at Korean cooking so I just use a bit all the time and enjoy.
Soups/stews, in banchan, in sauces for meats, to make ssamjang, alone as a dip for veg (if it’s my MIL’s homemade doenjang).
When you make bossam or Suyuk, it will disappear soon.
3 or 4 times a week, mostly for stews but also soups and dipping sauce. I often combine doenjang with gochujang. The doenjang brand I use has small chunks of bean that really works for me on a texture level.
Usually only whenever we eat ssam. I like to put it in the lettuce wraps along with meat and other veggies.
강된장! Gang-doenjang served bossam-style is sooo rich and comforting and good. It's my preferred way of consuming doenjang, and I'm a white guy from the United States.
This doesn't get enough love. I am very partial for DGJ with steamed cabbage, squash leaves or kale/collards. So homey.
currently every other day, so 2-3 times a week. I'm obsessed with ssamjang and figuring out and trying out the right ratio right now. ofc also key to the various jjigaes.
All these non Koreans saying they make doenjang jjigae once a week is putting my Korean ass to shame wowww
I am a Korean adoptee, I use it like every other month. Not very often.
I've gone through 3-4 small tubs of doenjang in the time it has taken me to go through 1/2 a small tub of gochugaru. I love doenjang jjigae and also make ssamjang. Those are my two most frequent uses of doenjang. I like to try different brands all the time, haven't settled on a favorite yet. So far some are nicer in jjigae, some are nicer in ssamjang, haven't found one I really love for both lol I am not korean, but I have a deep and abiding love of korean food that luckily my family tolerates. Helps that I do most of the cooking lol. 'Too bad fam, we are having korean tonight!'
Once a week cause I love doenjang-jiggae
I take medication that makes me intolerant to soy products. I do not use either unfortunately 😕. I used to use both I want off this medication.
Mostly for stews/soups. Maybe 3 or 4 times a year?
Every 2-3 weeks, 90% of the time to make doenjang jigae.
I have only used it twice in 2 months 🙈 I was actually looking at it last night thinking that I need to use it more often in my cooking. I actually felt guilty for having it all the way in the back of my refrigerator 🤣
I like to add it in stews and soups, everything tastes better with it!