Food Home » Recipes » Doenjang Chiggae (Soybean Paste Soup)
Doenjang Chiggae (Soybean Paste Soup)
It would go well with a bowl of steamed rice and a side of kimchi. For vegetarians, simply make the recipe without any meat or seafood.
Ingredients
- 9 oz medium firm tofu
- 1/2 medium zucchini
- ½ pack of enoki mushrooms
- 2 shitake mushrooms
- 1 potato
- 1/2 onion
- 2 oz ground beef (clams or shrimp if desired)
- 1 chili pepper (green or red)
- 1 scallion
- 2 tablespoons Korean soybean paste (doenjang)
- ½ tsp of sesame oil
- 1 teaspoon Korean chili pepper flakes (gochugaru) optional
- 1 tbsp minced garlic
- 4 cups of anchovy seakelp broth or 6 cups of water
Directions
- Cut the tofu and zucchini into about 1-inch cubes
- Thinly slice the onion and shitake mushroom
- Heat a lightly oiled small pot
- Sauté the ground beef in a clay pot or sauce pan with soybean paste, chili pepper flakes, sesame oil and garlic over medium heat for 3-4 minutes
- Add the water (or anchovy broth) and stir well to dissolve the soy bean mixture
- Cover and boil over medium high heat for 5 minutes
- Add the onion, tofu, zucchini, mushrooms and chili pepper
- Boil for an additional 5-7 minutes
- Sprinkle chopped green onions on top before serving
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