Tofu & Soybean Paste JjiGae

두부 된장 찌개, DuBu DoenJang JjiGae

Posted by Aeri Lee on November 4, 2008 Leave a comment (59) Go to comments

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

Video Instructions

Main Ingredients

⅓ Cup Potato
⅓ Cup Zucchini
⅓ Cup Onion
½ Tofu
1 Green Onion
1 Hot green Pepper
½ Red Hot Pepper

Broth Ingredients

3 Cups Water
1 Pack of Dried Anchovy (6 Dried anchovies)
6 Kelp (1 x 2 inch)

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

Seasoning Ingredients

2 Tbsp Soybean Paste
1 Tbsp Red Pepper Paste
½ Tbsp Red Pepper Powder

Directions

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.