Recipe

Korean Style-dwenjang Chigae Bean Pasta Stew Recipe


Korean Style-dwenjang Chigae Bean Pasta Stew Recipe
Add Step-by-Step Photos 		Littlesponger / All my dishes
2 months, 2 weeks ago
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,... More
Prep:10m Cook:20m Servings:4

Littlespong


boil anchovy in wate


Discard the anchovy


Add dwenjang


prepare ingrients


Add onion, shell fis


Add tofu, mushroom


Add sqush, serrano p

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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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