If you have a king oyster mushroom left over from my last recipe, this will be the way to put it to good use. Deun-Jang-Gook or Deun-Jang-Jji-Gye means ‘soybean paste soup’ in Korean and it’s probably the second most missed food for Koreans in oversea after Kim-Chi-Jji-Gye. Japanese MISO paste would be probably easier to find than Korean soybean paste in American grocery shops and it’s fine to use them in this recipe instead of the Korean soybean paste. Traditionally, you basically need soybean paste (Deun-Jang) and zucchini and potatoes to make a very simple Deun-Jang-Gook, but adding the oyster mushroom and clam makes the broth so much deeper and flavorful. I made this recipe a few days ago and my mom told me it was the best Deung-Jang-Gook she’s ever had. Coming from her who has highly trained taste buds in Korean food, it must have really tasted good. So try it and see for yourself! This is korean comfort food at its best: Warm, savory and full of nutritions. Once you have this version of Soybean paste/ miso soup, you wouldn’t want it any other way.
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