The word "fusion" draws the ire of many a foodie who prefer authentic ethnic cuisine; however, my decision to pick up a nearly expired package of Korean mixed miso which had been marked down from $5.99 to $1.99 inspired just that. While buying anything a day before it's expiration date has always seemed sketchy to me, the reassurance of the guy at the Korean market which I frequent on a nearly daily basis put me at ease. My boyfriend reconfirmed its edibility when he arrived home later that night, and pledged that the next day he would prepare for me a version of Doenjang Jjigae with a Japanese twist.
Having spent a significant amount of time in Korea for business, my boyfriend knows a thing or two about Korean food. His tongue has an acute understanding of the type of spices they use, and he is able to replicate the flavor just as well as any Korean restaurant I've ever been to in NYC. For his special version, he combined the Korean miso with Japanese Aka, or red miso, and added a couple shakes of hondashi to create a delicious, deep broth. The bitterness of the Aka offset the spiciness of the Korean miso very nicely. After that, he added 3 cloves of garlic, about a quarter of a block of tofu (chopped), 3 chopped scallions, a few ebi (shrimp), and tilapia. To neutralize the fish smell, he also threw in some chopped celery. What's nice about the garlic is that it aids blood circulation, which is why my boyfriend uses a lot of it. Before I began eating his cooking, my hands would often become cold to the point my nail beds would take on a bluish hue; that never happens anymore. According to my boyfriend, Korea is a very cold country, which is why their food typically contains a good amount of garlic and spice.
While this Korean stew is tasty anytime, eating it on a chilly night in early fall will be sure to warm your bones and satisfy your palate!
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