![If you add more doenjang, it gets salty — [HANKKI_TERM_0000] 6 ways to change the taste with the solid ingredients](https://hankkistudio.com/wp-content/uploads/2026/09/001-103-773x960.webp)
If you add more doenjang, it gets salty — [HANKKI_TERM_0000] 6 ways to change the taste with the solid ingredients
If you're disappointed with the stew flavor, adding one more spoon of doenjang can make the salty taste come first. The nutty chadol, the chewy udong, and the clam that adds a savory broth flavor. Changing the main ingredients can change the taste even with the same doenjang. On meat‑free days, fill the pot with mushrooms, potatoes, tofu, and soft boiled radish. Below are the servings for two per menu. T is 15 ml, t is 5 ml. Refer to the cooking method in the public recipe and adjust it to a convenient amount for use at home.
![If you add more doenjang, it gets salty — [HANKKI_TERM_0000] 6 ways to change the taste with the solid ingredients](https://hankkistudio.com/wp-content/uploads/2026/09/001-103.webp)
I'm sorry about the soup taste.
If you add one more spoon of doenjang
There are times when the salty taste comes first.
Sizzling charcoal, chewy thunderous,
Shrimp that gives a soup flavor.
If you change the main material
The taste changes even with the same doenjang.
On days without meat
Mushrooms or potatoes and tofu,
Soft boiled rice
Fill the pot.
Below are 2 servings per menu.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Cha Dol doenjang jjigae (Korean soybean paste stew)
02. Unfilled gourd doenjang jjigae (Korean soybean paste stew)
03. Squid and pumpkin doenjang jjigae (Korean soybean paste stew)
04. Pinewood nettle doenjang jjigae (Korean soybean paste stew)
05. Radish radish doenjang jjigae (Korean soybean paste stew)
06. Potato tofu doenjang jjigae (Korean soybean paste stew)
![If you add more doenjang, it gets salty — [HANKKI_TERM_0000] 6 ways to change the taste with the solid ingredients](https://hankkistudio.com/wp-content/uploads/2026/09/002-104.webp)
01. Cha Dol doenjang jjigae (Korean soybean paste stew)
About 20 minutes
Ingredients · 2 servings
Chodolbok 100g, tofu 100g
Zucchini 80g, onion 80g
Pangibyeo mushrooms 50g, scallions 30g
spice
Dulse stock 500ml, doenjang 1.5T
Ssamjang 2t, gochujang (Korean red chili paste) 1t, edible oil 1t
How to make it
1. Cut tofu and zucchini into small pieces.
Slice the onions the same way.
Cut the shiitake mushrooms into halves.
2. In a pot with low heat, oil, doenjang, ssamjang,
Please stir it briefly to prevent it from burning by adding gochujang (Korean red chili paste).
3. Pour the broth and dissolve it
Add onions, zucchini, and chard.
Boil for 8~10 minutes. Tofu and mushrooms,
Just add the scallions and boil for 3 more minutes.
Doenjang and ssamjang depend on the product
The salty taste is quite different.
At first, I left some seasoning behind.
You can add it after tasting.
02. Unfilled gourd doenjang jjigae (Korean soybean paste stew)
About 25 minutes · thawing · broth separately
Ingredients · 2 servings
100g prepared beef brisket for heating and cooking
Radish 100g, tofu 150g
Shiitake mushrooms 60g, scallions 20g
1/2 green chili pepper
spice
Prepared anchovy and dashi broth 600ml
From 1.5T of doenjang, gochugaru (Korean red pepper flakes) 1t
minced garlic 1t
How to make it
1. Frozen beef tongue is according to the product guide
Refrigerate and defrost. Rinse with running water to remove moisture.
Cut it into 3mm thick slices without removing it.
2. Slice tofu and mushrooms into bite-sized pieces.
Cut the scallions and chili peppers into small pieces. Put them in the pot.
Dissolve the broth and doenjang and add the radish.
3. Boil over medium heat for about 5 minutes
Tofu, mushrooms, garlic and
Put gochugaru (Korean red pepper flakes). If it boils again.
Let it cook for 5~7 minutes longer, but according to the product's specified
If there is a heating time, follow that standard.
4. When the radish and the radishes inside ripen
Add scallions and chili peppers and boil for a moment. Season with salt.
Please only release as much reported rice as you need.
Ujungsal is the raw and cooked products
Cooking standards may be different.
The thawing and heating instructions written on the packaging
First check and use.
![If you add more doenjang, it gets salty — [HANKKI_TERM_0000] 6 ways to change the taste with the solid ingredients](https://hankkistudio.com/wp-content/uploads/2026/09/003-104.webp)
03. Squid and pumpkin doenjang jjigae (Korean soybean paste stew)
About 25 minutes · Deodorization · Broth separately
Ingredients · 2 servings
De-cooked squid 250g, tofu 150g
Zucchini 100g, onion 60g, radish 60g
20g scallions
spice
Prepared anchovy broth 650ml
From 1.5T of doenjang, minced garlic 1t
gochugaru (Korean red pepper flakes) 1/2t
How to make it
1. Rub the shells off the peeled squid
Wash it. Take out the broken ones and squeeze them thinly,
Please cut the tofu and zucchini into bite-sized pieces.
2. Dissolve doenjang and gochugaru (Korean red pepper flakes) in the broth and radish
Add the onion and boil over medium heat for 4~5 minutes.
3. Add tofu, zucchini, and garlic
After boiling for about 2 minutes, add the squid. Mouth
If it bubbles up, boil for 3~5 minutes longer to cook it through.
4. Not able to open your mouth until the end
Discard the clams. Add the scallions.
After checking the seasoning, turn on the stove. If it's salty,
Please adjust the concentration with hot water.
When the shrimp goes in
The taste of the soup has changed.
Cook the doenjang a little less at first.
We taste the flavor after the clams are cooked.
04. Pinewood nettle doenjang jjigae (Korean soybean paste stew)
About 20 minutes · Prepare broth separately
Ingredients · 2 servings
Fresh shiitake mushrooms 60g, oyster mushrooms 100g
Tofu 150g, zucchini 80g, onion 60g
20g scallions
spice
Prepared anchovy and dashi broth 600ml
From 1.5T of doenjang, minced garlic 1t
How to make it
1. Remove the hard part of the base of the plate
Cut it thickly. The knot is divided into strands.
Cut tofu and vegetables into bite-sized pieces.
2. Dissolve doenjang in the broth and add onions and
Add the zucchini and boil over medium heat for 4~5 minutes.
3. Tofu and two kinds of mushrooms, garlic
Add it and boil again. Even the mushroom stems.
Boil for 5~7 minutes until it is cooked until soft.
4. Add the scallions and boil for a moment to taste.
When adding more doenjang, add it first to the broth.
If you dissolve it and add it, there will be no lumps left.
Instead of boiling the shiitake mushrooms thinly,
Slice it with a little thickness left.
If you put it with nettles
The feeling of being chewed is different between us.
![If you add more doenjang, it gets salty — [HANKKI_TERM_0000] 6 ways to change the taste with the solid ingredients](https://hankkistudio.com/wp-content/uploads/2026/09/004-102.webp)
05. Radish radish doenjang jjigae (Korean soybean paste stew)
About 30 minutes · Boil radish separately
Ingredients · 2 servings
Soft boiled and prepared barley 200g
Onions 60g, scallions 20g
1/2 green chili pepper
spice
550ml of water, from 1.5T of doenjang
minced garlic 1t, sesame powder 1T
gochugaru (Korean red pepper flakes) 1/2t
How to make it
1. The life of the ancient era is a long thread
Peel the skin and squeeze out the water lightly.
Cut it into 4cm length and chop the onion finely.
2. Doenjang, garlic, gochugaru (Korean red pepper flakes) and soybean paste
Add the onions and sauté them slowly first.
Transfer to the pot and pour water.
3. When boiling, reduce to medium heat and simmer for 15~20 minutes.
Boil it. If the stem is still tough, add a little water.
Please continue to cook it until it is supplemented and becomes softer.
4. Add sesame powder, scallions, and chili pepper
Boil for another 2 minutes. Don't let it stick to the bottom.
Don't stir it, look at the seasoning and finish it.
Not 200g of dried barley
It's the weight after drying and removing moisture.
If you use the commercially available dried barley
The preparation for being called and living less.
06. Potato tofu doenjang jjigae (Korean soybean paste stew)
About 25 minutes · Prepare broth separately
Ingredients · 2 servings
Potatoes 150g, tofu 200g
Zucchini 80g, onion 60g, scallion 20g
spice
Prepared anchovy and dashi broth 650ml
From 1.5T of doenjang, minced garlic 1t
How to make it
1. Cut the potatoes into 1.5cm cubes.
Slice the tofu and zucchini into bite-sized pieces.
Prepare the onions in the same way.
2. Put the broth, potatoes, and onions into the pot.
Boil for 7~8 minutes on medium heat. Potatoes
When the edges become soft, dissolve the doenjang.
3. Add the zucchini and garlic and cook for 4~5 minutes.
Add tofu after boiling. It's potato-centered.
Cook for 3~5 minutes more until it becomes soft.
4. Add the scallions and season accordingly.
Press the potatoes gently with a spoon to make them soft.
Check if it's cracked before turning on the light.
If the potato is big
It may take longer.
Press one of the largest pieces
Check if it has cooked to the inside.
![If you add more doenjang, it gets salty — [HANKKI_TERM_0000] 6 ways to change the taste with the solid ingredients](https://hankkistudio.com/wp-content/uploads/2026/09/005-98.webp)
Doenjang tastes different from house to house.
The recipe portion is also the starting point.
After leaving a little and boiling it
Adjust it with one last spoonful of broth.
Today, one piece of tofu
What else would you like to add?
Firmly, sharply, softly.
Choose from the crumbs first.
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