Korean Bean Paste Soup Chigae Food

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Doenjang Jjigae (Korean Soybean Paste Stew) image

A staple Korean stew made with fermented soybean paste (doenjang)

Provided by Hyosun

Categories Main

Number Of Ingredients 12

Ingredients

3 ounces pork (preferably fatty pork) (shoulder, or loin (or beef))
9 ounces tofu (dubu, 두부)
1/2 medium zucchini (4 to 5 ounces)
2 ounces Korean radish (mu, 무) (and/or 1 small potato, sliced into 1/4-inch thick bite size pieces. )
1/4 medium onion
1 chili pepper (green or red)
1 scallion
2 tablespoons doenjang (된장), Korean soybean paste
1 teaspoon gochugaru (고추가루 ), Korean chili pepper flakes (adjust to taste)
2 teaspoons minced garlic
2 cups water (or anchovy broth) (see note)
1 teaspoon vinegar (optional)

Steps:

Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
Serve with a bowl of rice while it is still bubbling from the heat.

QUICK AND SIMPLE KOREAN DOENJANG CHIGAE (BEAN PASTE/TOFU SOUP)

Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup) image

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.

Provided by Chicken_Livers_Stink

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 8

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
½ (16 ounce) package firm tofu, drained and cubed
1 jalapeno pepper, sliced

Steps:

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.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 5 g, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 377.9 mg, Sugar 1.1 g

KOREAN BEAN PASTE SOUP (CHIGAE)

Korean Bean Paste Soup (Chigae) image

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.

Provided by Mika G.

Categories Korean

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
Stir in tofu and cook until tofu has expanded and vegetables are tender.
Best served with rice and kimchi.

Nutrition Facts : Calories 121.6, Fat 3.5, SaturatedFat 0.5, Sodium 23, Carbohydrate 16.5, Fiber 2.6, Sugar 4, Protein 8.6

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