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Korean Cuisine: More than Rice, Soy and Chilies
date:Feb 24, 2012
up, and vegetables may be the main component for the clear soup. Tojang guk are seasoned with doenjang, a fermented bean paste. Common ingredients for tojang guk include seafood, such as clams, dried anchovies and shrimp.

Naengguk are cold soups usually seasoned with ganjang and sesame oil. Stews are often shared as side dishes. Doenjang jjigae is a stew of soybean paste and comes in many variations. Some common ingredients include vegetables, salt or freshwater fish, and tofu.

Condiments are

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