Korean Style-dwenjang Chigae Bean Pasta Stew |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes. Usually, it contains a variety of vegetables and several shellfish including small mussels, clams, shrimp and tofu. Read more . I put extra tofu in my soup because my daughter loves them so much. Ingredients:
1/2 cup dwenjang (fermented soybean paste; if dwenjang is too salty, put less dwenjang in the water. |
2 cup water |
6-7 large dried anchovy |
1 tablespoon minced garlic |
1/4 onion, wedged |
1/2 zucchini - cut in half, slice 1/2 inch thick |
10 oz medium firm tofu (cubed) |
4 mushroom, wedged |
1 serrano pepper, thinly sliced |
1/2 green onion, thinly sliced |
1 cup (8oz.) fronzen sell fish (mussels, shrimps) or squid.. or 8 oz beef - sliced |
Directions:
1. In a 2qt pot, boil water with anchovy, simmer 5-8 min.
2. Discard anchovy and add dwenjang on medium heat, simmer 5 min
3. Option: if you prefer spicy, add 1 teaspoon red pepper flakes.
4. Add sellfish or beef and garlic and onion, simmer about 5min.
5. Add tofu, mushroom, simmer 4-5 min.
6. Add zucchini, serrano pepper, green onion, simmer 5 min.
7. Serve with rice.
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