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Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an nutty funk that gives the soup a marvelous earthy flavor.

Replaced zucchini with long white cabbage and used a vegetable stock instead of the fish stock in the recipe. Simple boil-and-simmer recipe!