Cycle 5 – Item 303

4 (Tue) November 2014

Doenjang Jjigae with Egg

4.0

by me

in my apartment

-Ermita, Manila, Metro Manila, Philippines-

solo

Starting with another Korean soup from a packaged base, I had a flash of inspiration.  When the stew was nearly complete, I suddenly decided to crack a pair of eggs into the broth and allow them to poach.  Although the practice is standard for sundubu jjigae, I’ve never seen it done with doenjang jjigae.  Don’t know why, no reason that I can think of.  So, the addition of an egg to doenjang jjigae is revolutionary, scandalous, insane, genius.

Turned out like a charm.  The eggs added a creamy layer of unctuousness to an already dynamic flavor profile.  Can’t imagine why everyone doesn’t do this.

(See also PULMUONE)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN PHILIPPINES)