Korean tofu soybean paste soup (두부 된장찌개) is a common soup in Korea. If you cannot eat spicy food, you can skip the red pepper paste, the red pepper powder, and the hot peppers. If you are a vegetarian, use 4 shiitake mushrooms instead of 2, and skip the beef.
Yield: 2 Servings
Short Korean Lesson
- DuBu (두부) = Tofu
- GahmJa (감자) = Potato
- ⅓ Cup Potato
- ⅓ Cup Zucchini
- ⅓ Cup Onion
- ½ Tofu
- 1 Green Onion
- 1 Hot green Pepper
- ½ Red Hot Pepper
Beef & Mushrooms Ingredients
- ¼ Cup Beef
- 2 Dried Shiitake Mushrooms
- 1 Tbsp Soup Soy Sauce
- ½ Tbsp Garlic
- 1 tsp Sugar
- 1 tsp Sesame Oil
- 1 Pinch Black Pepper
For the broth, add 3 cups of water, 6 pieces kelp, and 1 dried anchovy pack in a pan.
Boil for 5 minutes, and then remove the kelp and anchovies from the broth.
Cut 2 soaked shiitake mushrooms into ¼-inch cubes.
In a bowl, combine ¼ cup of ground beef, 2 shiitake mushrooms, 1½ Tbsp of soup soy sauce, ½ Tbsp of minced garlic, 1 tsp of sugar, 1 tsp of sesame oil, and 1 pinch of black pepper. Mix and set it aside to marinate while you are preparing the other ingredients.
Cut 1 handful of each: potato, zucchini, onion, and tofu, all cut into ½-inch pieces. Slice 1 green onion into 1-inch pieces. Slice green and red hot peppers into ¼-inch pieces.
Fry the mushrooms and beef in a pan until the beef is completely cooked.
Add the broth and potato. Cook for 5 minutes on high.
Add the onion and zucchini and cook until the potato is soft.
Occasionally remove the foam on the surface of the soup.
Add 2 Tbsp of soybean paste, 1 Tbsp of red pepper paste, and ½ Tbsp of red pepper powder. Mix to dissolve the paste. Cook 5 more minutes.
Add the green onion, tofu, and hot peppers. Cook for 2 more minutes, then turn of the heat.