Korean Denjang Chigae (Bean Paste & Tofu Soup)
Ingredients:
3 cups vegetable stock
3 cups water
2 tablespoons Denjang paste (Korean fermented soybean paste)
2 cloves garlic, crushed and coarsely chopped
1 medium zucchini, halved lengthwise and sliced .5" thick
1/2 pound firm tofu, cubed
4 green onions, chopped
1 jalapeno, slice thin (optional)
Directions:
Bring vegetable broth and water to a boil in a saucepan. Add garlic and Denjang. Stir until Denjang dissolves.
Toss in all other ingredients, turn heat to low and simmer for about 15 minutes.
Garnish with extra green onion and sesame seeds if you'd like.
Serve with side of rice and kimchi. Yummy!
Serves: 4
Preparation time: 30 minutes
Oh and I also found this great website run by the Korean embassy: www.Korea-Cuisine.com
2 comments:
It's missing meat...I use small bits of pork (and some kind of meat stock)... Sometimes it's nice to add regular brown onion slices to it. So to start, just brown the meat in a little oil with the garlic before adding the stock and making the soup.
I've seen people use potatoes or even carrots (or the Korean turnip) in their jigaes. It's kind of an add whatever you want type of food. Hope that it turns out the way you like it. (Sometimes it's even better the second day rather than the first because it's been sitting around...yum)
yes, just like kimchi, every household puts their mark on their dwenjangchigae. i'd be happy to be your guinea pig. :)
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