Callie Anderson explains how to make Korean doenjang jjigae broth, calling it a "flavor bomb," then compares it to American beef or chicken stock. She teaches the English phrase "heaping spoon" for a tablespoon piled over the rim, used when describing generous amounts in recipes.
So now we are starting on the soybean paste stew, and we are making the broth from scratch. So we've got anchovies, and we're going to boil the water to make the broth. It's the flavor bomb. So we have something similar to this in the US, and usually it's made with beef or chicken, and we call it a bouillon. Cube, or if it's in liquid form, we call it stock, like chicken stock or beef stock. Call this a heaping spoon if it's over. So one heaping tablespoon or one heaping spoonful.
