Korean Style-dwenjang Chigae Bean Pasta Stew
From littlesponger 15 years ago
- 20 minutes to make
- Serves 4
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. See less
Ingredients
- 1/2 cup dwenjang (fermented soybean paste; if dwenjang is too salty, put less dwenjang in the water. shopping list
- 2 cup water shopping list
- 6-7 large dried anchovy shopping list
- 1 tablespoon minced garlic shopping list
- 1/4 onion, wedged shopping list
- 1/2 zucchini - cut in half, slice 1/2 inch thick shopping list
- 10 oz medium firm tofu (cubed) shopping list
- 4 mushroom, wedged shopping list
- 1 serrano pepper, thinly sliced shopping list
- 1/2 green onion, thinly sliced shopping list
- 1 cup (8oz.) fronzen sell fish (mussels, shrimps) or squid.. OR 8 oz beef - sliced shopping list
How to make it
- In a 2qt pot, boil water with anchovy, simmer 5-8 min.
- Discard anchovy and add dwenjang on medium heat, simmer 5 min
- Option: if you prefer spicy, add 1 teaspoon red pepper flakes.
- Add sellfish or beef and garlic and onion, simmer about 5min.
- Add tofu, mushroom, simmer 4-5 min.
- Add zucchini, serrano pepper, green onion, simmer 5 min.
- Serve with rice.
boil anchovy in water
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Discard the anchovy
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Add dwenjang
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prepare ingrients
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Add onion, shell fish, garlic
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Add tofu, mushroom
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Add sqush, serrano pepper, green onion
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