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Korean Denjang Chigae (Bean Paste & Tofu Soup)

What you need: 

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)

What you do: 

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!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

I love this soup.  This is almost exactly how I make it- but I don't measure, I also add some red pepper paste.  Really comforting and healthy!

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I actually just dump the rice into the soup and eat it.  I like to eat this non-spicy.  It's great for when you're sick and have a cold.

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Yeah... you can also add some taters if you want...just cube'em up... and throw it in there when you put the bean paste in... and always eat with kimchi... at least I do.. it just seems to complete the meal.. hehe..  rice, kimchi and some real tasty soup...

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