Korean Bean Paste Soup (Chigae) Recipe

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Korean Bean Paste Soup (Chigae)
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  1. In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
  2. Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
  3. Stir in tofu and cook until tofu has expanded and vegetables are tender.
  4. Best served with rice and kimchi.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 53.88 Kcal (226 kJ)
Calories from fat 2.74 Kcal
% Daily Value*
Total Fat 0.3g 0%
Sodium 26.31mg 1%
Potassium 260.86mg 6%
Total Carbs 10.74g 4%
Sugars 3g 12%
Dietary Fiber 1.95g 8%
Protein 2.55g 5%
Vitamin C 4.7mg 8%
Vitamin A 0.3mg 11%
Iron 0.7mg 4%
Calcium 51.3mg 5%
Amount Per 100 g
Calories 17.41 Kcal (73 kJ)
Calories from fat 0.89 Kcal
% Daily Value*
Total Fat 0.1g 0%
Sodium 8.5mg 1%
Potassium 84.28mg 6%
Total Carbs 3.47g 4%
Sugars 0.97g 12%
Dietary Fiber 0.63g 8%
Protein 0.82g 5%
Vitamin C 1.5mg 8%
Vitamin A 0.1mg 11%
Iron 0.2mg 4%
Calcium 16.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
  • 1

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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