Doenjang is a traditional Korean fermented soybean paste made from meju—naturally fermented soybean blocks—mixed with salt ...

Check out Eric Kim's recipe from New York Times Cooking. To make the winter a little warmer, this easy Korean stew uses a flavorful pantry ingredient to create an unparalleled depth of flavor. Eric ...

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Heat a large Dutch oven over medium-high. Add dried anchovies, and cook, stirring occasionally, until toasted, about 2 minutes. Add 9 cups water, and bring to a boil over high. Reduce heat to medium, ...

We believe that cooking is an important piece of the wellness puzzle and that everyone can make magic (or at least some avo toast) happen in the kitchen. Sometimes, you just need someone to show you ...

A unique East-meets-West pasta that blends savory doenjang, soy sauce, and garlic with tender mushrooms and al dente noodles. Finished with green onion and parmesan, this umami-rich fusion dish is ...

Doenjang jjigae is my comfort bowl—the deep, savory broth, soft tofu, and that familiar warmth that hits exactly where I need ...

Doenjang is a traditional Korean fermented soybean paste made from meju--naturally fermented soybean blocks--mixed with salt and aged through long-term fermentation. Unlike Japanese miso, Korean ...

Doenjang stew, or stew made from Korean fermented soybean paste, is packed with vitamins and minerals. Here's how to make it at home. Mina Park is the chef and owner of Baroo and Shiku in Los Angeles.