Korean Bean Paste Soup (Chigae)
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
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
- In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
- Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
- Stir in tofu and cook until tofu has expanded and vegetables are tender.
- Best served with rice and kimchi.
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RECIPE SUBMITTED BY
<p>I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea! </p>
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