Dengjang Chigae Korean Miso Soup Recipes

DOENJANG-JJIGAE (FERMENTED SOYBEAN PASTE STEW)

Doenjang-jjigae (Fermented soybean paste stew) image

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, "I never get tired of eating kimchi...

Time 50m

Yield Serves 2-4

Number Of Ingredients 10

Ingredients

2 green onions, chopped
1 medium onion, cut into ½-inch pieces (about 1 cup)
1 small zucchini, cut into ½-inch pieces (about 1 cup)
1 green Korean chili pepper (cheong-gochu), stemmed and chopped
4 garlic cloves, minced
4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)
2½ cups water
7 dried anchovies, guts removed
5 tablespoons fermented soybean paste (doenjang)
6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)

Steps:

Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.
Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

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

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