As a child, pastry chef Susan Bae hated doenjang jjigae, the Korean stew made with fermented soybean paste and an assortment of veggies. These days, she says, “I think I love it.” For that reason, Bae now has the dish on the menu at Washington, D.C.’s Moon Rabbit, albeit as a dessert. Bae’s sweetened rendition of doenjang jjigae is a tofu cheesecake with a base of zucchini cake. Charred-miso creme anglaise, confit squash, and a jam made with chef-favorite Nardello peppers complete the dish. It’s a, Read more