Cycle 13 – Item 223
16 (Tue) August 2022
Braised Doenjang Mugeunji
3.5
by MIL
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
My mother’s version of this dish was featured a couple years back (see 11.208 Braised Doenjang Mugeunji), this one by MIL. Surprisingly, in contrast to their respective cooking styles, the former was much richer in flavor and denser in texture (like doenjang jjigae), while the latter was lighter and more delicate (like doenjang guk). Come to think of it, I can’t recall any dish (other than standard kimchi) that the two women have made in common, at least where I’ve been present, so vastly different are their repertoires. Anyway, MIL’s was excellent, undoubtedly the best thing that she’s ever made, at least that I’ve experienced, in my opinion – when I asked for some to take home after lunch yesterday (see 13.222 Steamed Lobster), everyone at the table audibly gasped, being long accustomed to my general snarkiness about her food.
(See also GLOBAL FOOD GLOSSARY)