It will not taste like miso just because many people label it as “Korea’s Miso.” Many westerners make this mistake and assume they will taste the same. It is also important to note that Doenjang is not miso. Read the labels and inform yourself before making a decision. So, for all of you gluten-free people out there like me, you can’t just go buy any old doenjang. Modern, mass-produced versions often contain wheat. It is traditionally made entirely of soybeans and brine. Though Koreans eat it during any meal, I most often ate it for breakfast. The base of the soup is doenjang, which means “soybean paste.” It is a very salty and earthy-tasting fermented paste that Koreans use for soups and certain sauces. Soybean paste stew, 된장찌개 (Doenjang Jjigae), is common in Korea. ![]() I also ate smaller meals throughout the rest of the day because the large well-balanced breakfast sustained me! Who knew, right?Ī look at my side dishes Doenjang Jjigae: The Most Popular Korean BreakfastĪnyway, the stew is the recipe of the day. It gave me plenty of energy and my work improved because of this. I liked how the balanced meal made me feel throughout the day. While living overseas I adapted my breakfast style to match those around me. ![]() For this breakfast, we made soybean paste stew!īreakfasts in Asia are obviously different than they are here in America. In Korea, seaweed soup is for birthday meals.
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