Korean Bean Paste Soup Chigae Recipes

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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

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

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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