Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers. Ingredients:
3 cups vegetable stock |
3 cups water |
2 cloves garlic, coarsely chopped |
2 tablespoons korean soy bean paste (doenjang) |
4 green onions, chopped |
1 zucchini, halved and cut into 1/2-inch slices |
1/2 (16 ounce) package firm tofu, drained and cubed |
1 jalapeno pepper, sliced |
Directions:
1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
|
|