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For those in the know, I'm curious about 2 things: 1. Korea has various jige using a deonjang base. Do they have a deonjang (miso) soup? Or just jige (more like a stew)? 2. Japanese miso shiru (miso soup), the miso will settled, separating from the dashi broth. While jige, the deonjang (miso) doesn't seem to settle - it remains basically homogenized with the soup base. Why is that? Not important. Just a little curious. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | ||
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Never tried the jige, but I like miso soup with a little tofu & wakame (seaweed)! The miso paste is also great smothered on black cod & grilled. Yeah not your everyday type of meal but every once in a while, I crave it. All I can figure is the miso paste itself is heavy and dense, so it separates from the water eventually. Maybe the jige contains fat like a beef stew? | |||
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There is a Korean soup very similar to Japanese miso. As far as I know, the Korean version stays homogeneous because the fermented soy paste has some sort of thickener, usually from starch. Also, Koreans tend to put other things into the soup, mostly bean sprouts and Korean radish. Personally, I prefer the Korean version, because it tastes cleaner. _____________________________ Off finding Galt's Gulch | |||
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Alea iacta est |
My wife is Korean and makes miso soup. Very similar to Japanese. Taanjang Doenjang (Korean bean paste) is what she said the base is. She adds green onion and tofu. The “lol” thread | |||
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Yeah, 된장국 (Doenjang Soup) is just a simpler version of the jjigae. Korean soups come in 국, 찌개, and 탕 variety. 국 (Soup) - Simple, usually not shared. 찌개 (jjigae) - Usually saltier than soup, has more solid ingredients most the time and usually more proteins. 탕 (Tang) - Formal word for Soup, usually cooks longer and sometimes a bit more complex. Also, Tangs can be served with additional condiments like salt and green onions to eat with it or add to it. "soup" is usually served as it. 10 years to retirement! Just waiting! | |||
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Thanks guys. So in Korea, there is doenjang kuk (soup) and doenjang jige (stew? at least stew is the word used in menus around here)? And there are two different things although I think I've only seen / had jige. Tang is more familiar (and same as the word in Mandarin, like nyuoro tang mien (beef soup noodle)). In Korean cuisine, I usually associate this with kuk. Maybe that's what you're pointing out - kuk is the common korean word for soup with tang the more formal words (originating from China?)?. The nuances are confusing for me. Still, I think the point is that there is miso soup (kuk / tang) and miso stew (jige). The former being a more equivalent comparison to the Japanese miso soup. Perhaps the jige is comparable to select Japanese nabe (like chankonabe?)? So does the the doenjang kuk separate out like the japanese miso soup does? I don't think I've ever had the korean version. I like jige. It's very hearty. Kimchee jige, tofu jige, seafood jige - i like them all. With some rice and banchan, it's a great meal that warms the heart / body. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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It separates yes, but not as noticeably, because the soybean paste has larger bits of soybean in it. Kind of settles onto the bottom. And typically it’ll have Karu in it, pepper powder. If you start with the soybean paste, and maybe add some spice and tofu, you’re at kuk. Put in some onions, squash, diced peppers, etc. and you’re at jjigae. The line in between is subjective lol. 10 years to retirement! Just waiting! | |||
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