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Korean Bean Paste Soup (Chigae)
 
recipe image
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4
We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi.
Ingredients:
3 1/2 cups water
3 tablespoons korean fermented bean paste (denjang)
1 tablespoon garlic, minced
1/2 tablespoon dashi, granules
1/2 tablespoon korean hot pepper paste (gochujang)
1 zucchini, cubed
1 potato, peeled and cubed
1/4 lb fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, cubed
Directions:
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.
By RecipeOfHealth.com