Sunday Feast № 29 | Korean Soybean Paste Soup

This is a simple story I am prone to have. After a discussion about miso soup, I ventured to procure miso paste. Now a sane person would probably pay more attention to the fact that they are in a Korean supermarket and Korean delicacies are more than likely to occupy shelf space. I grabbed a box of soybean paste not paying attention that doenjang is not the same as miso paste. The preparation process differs and so does the taste spectrum, so I read. What to do with doenjang then, I asked myself?    PBS Food website features a warming and light yet nourishing soup from Cathlyn’s Korean Kitchen that I altered by not using enoki mushrooms but upping the amount of shiitake and ground beef, using ichimi togarashi still curiously left from when I made Japanese-style Squid/Seafood Salad, and using a simple konbu and soy sauce broth instead of anchovy seakelp one. Apologies for straying into Japanese, but happily a mistake turned into a new favorite that hugs the belly just right.