Korean Bean Paste Soup (Chigae) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi. 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:
1. In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
2. Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
3. Stir in tofu and cook until tofu has expanded and vegetables are tender.
4. Best served with rice and kimchi.
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