Tag Archives: vegetarian

Yachae Gangduenjang-jjigae (야채강된장찌개): Vegetable Soybean Paste Stew

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[Yachae: vegetable, Gang: strong, intense, duenjang: Korean soybean paste, jjigae: stew]

Gangdeunjang-jjigae literally means strong or thick soybean stew. I think the more accurate description is that gangduenjang-jjigae is in-between a ssamjang (쌈장, soybean dipping sauce) and a regular duenjang-jjigae (된장찌개, soybean paste stew). Continue reading →

Bausut, Dashima Gukmul (버섯, 다시마국물): Mushroom, Dashima Broth

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[Bausut: mushroom, Dashima: sea kelp, konbu, Gukmul: broth, stock]

Many Korean banchan (반찬) or side dishes are vegetarian/vegan. However, it is harder when you go into the soup and stew categories. A simple solution is to replace myulchi (멸치, Korean anchovies) broth with broth made with mushrooms and dashima (다시마). Continue reading →