Udon Doenjang Jjigae

This is doenjang paste or Korean soybean paste paste. It looks smooth but when melted into boiling water, you will be able to see the soybean.

Let's start with boiling some water in your Korean earthenware pot or any pot you have.

Slice your tofu into thin slices then stack them up. Cut your tofu into small cubes.

While you do this, soak your udon in some water. (I know a picture would be tremendously helpful. Sorry.)

Small cubes of tofu bring delight in my life. Fry 'em, boil 'em, they're equally good!

Cut your onion from root to tip into 2 halves. I always hopelessly get a manicure then I always helplessly watch it getting destroyed when I enter the kitchen.

Slice your onion into thin strips. And yes, if you read my Pajeon recipe you'd realise I am using the same pics. That's because I cook them at the same time.

Mince some garlic. Do not need to mince it too finely as long as you get rid of the big chunks.

Slice your red peppers thinly.

And don't let the green peppers envy their twins.

Put your soybean paste onto a sift then lower the sift until the paste touches the hot boiling water. Melt them into the water then put in all the soybean in the soup broth.

Add in all your veggies, tofu and udon together and boil for 5 minutes. Season with gochukaru, salt and pepper. Taste before you serve. Show off your Korean soup in your new Korean bowl!

Enjoy! :)