miso

Doenjang jjigae (Hearty Korean Soup)

Doenjang jjigae (Hearty Korean Soup)

On my forays into Korean cuisine, I've noticed a few ingredients cropping up time and again. Dried kelp, a type of seaweed, is frequently added at the beginning of dishes to make a broth with sea-flavours. It is also one half of the common Korean stock dashi. Gochujang and gochugaru, Korean chilli paste and flakes respectively, are both regularly used. And then there's doenjang: a fermented soy-bean paste. It is intensely savoury [...]

Enoki Mushroom Miso Soup

Enoki Mushroom Miso Soup

I find myself eating miso soup on two occasions. One is when I'm feeling under the weather with a winter virus; when I was younger I'd eat chicken noodle soup, but now I find myself craving this. It's like a warm bath for your insides and feels like you're being thoroughly good to yourself. The second, more common, instance is if I'm after a light dinner, like when I know there's something delicious for dessert, or I've been too indulgent of late [...]