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How To Make Korean Soybean Soup Daenjangjigae

TheSquishyMonster's picture
Whether you’re sick, or cold, this is a perfect little bowl of soothing soup that can be put together in a flash. If you can cut up veggies, you can certainly be 15 minutes away from enjoying this on a chilly day with a hot bowl of steamed Rice and refreshing Kimchi!
Ingredients
  Filtered water 2 Cup (32 tbs) (cold)
  Dried anchovies/Dried baby shrimp 2 Teaspoon
  Potato 1⁄2 Cup (8 tbs), cut into 2 inch bitesize pieces
  Zucchini 1⁄2 Cup (8 tbs), cut into 2 inch bitesize pieces (Asian Zucchini)
  Firm tofu 1⁄2 Cup (8 tbs), cut into 2 inch bitesize pieces
  Garlic cloves 2 Large, chopped
  Hot pepper 1 , chopped
  Green onion/Onion 1 , chopped
  Fermented soybean paste 2 Tablespoon
  Salt and pepper To Taste
Directions

MAKING
1. In a stone pot, heat together cold water and bring to boil.
2. Add in the shrimps or anchovies and allow to boil for about 20 minutes.
3. Mix in about 2 tablespoon of anchovy broth to the fermented soybean paste, stir to smoothen and add it back to the broth.
4. Sprinkle in the garlic, salt and hot peppers, and stir well.
5. Add in the potatoes, reduce the heat and allow to simmer for about 5 minutes.

FINALIZING
6. Add in the zucchini and green onion and cook for 5 minutes more.
7. Add in the tofu, stir lightly and let it simmer for 2 to 4 minutes.

SERVING
8. Serve hot as desired.

TIPS
This soup also goes well with hot rice.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
DiabeticLiving
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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