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I followed this recipe for the most part:
https://aaronandclaire.com/doenjang-jjigae-korean-soybean-paste-stew-2/
Oh man this reminds me to make it again. We usually make kimchi or sundubu jjigae, but it might be nice to doenjang once in a while.
Looks very legit, but for the full Korean experience you should use a small soup bowl instead of a deep plate ^^
Maybe the perspective is deceiving, but it is a bowl.
Thank you for sharing the recipe!