Is there a difference? To me they taste pretty much the same, but what about their makeup?
I know miso has a much smoother consistency whereas daengjang is more chunkier with some beans thrown in. I am all about my mom's daengjang chigae where there are a few beans amongst the soup.
Also I know that miso isn't supposed to be boiled in water...rather simmered. However korean people always boil dangjang chigae or serve it boiling in a pot on the table (how my family serves it).
Can I use either one interchangably?
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