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Korean Food: Tofu Soybeanpaste Soup (두부 된장찌개)

aeriskitchen's picture
Korean tofu soybean paste soup 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.
Ingredients
Main ingredients:
  Potato 1⁄3 Cup (5.33 tbs), cut into 1/2-inch cubes
  Zucchini 1⁄3 Cup (5.33 tbs), cut into 1/2-inch cubes
  Onion 1⁄3 Cup (5.33 tbs), cut into 1/2-inch cubes
  Tofu 1⁄2 , cut into 1/2-inch cubes
  Hot green pepper 1 Medium, slice into 1/2-inch pieces
  Red hot pepper 1⁄2 Medium, slice into 1/2-inch pieces
Broth ingredients:
  Water 3 Cup (48 tbs)
  Dried anchovy 1 Packet (6 dried anchovies)
  Kelp seaweed 6 , cut into half
Beef & mushrooms ingredients:
  Beef 1⁄4 Cup (4 tbs)
  Dried shiitake mushroom 2 Medium, cut into 1/2-inch cubes
  Soup soy sauce 1 Tablespoon
  Minced garlic 1⁄2 Tablespoon
  Green onion 1 Large, slice into 1/2-inch pieces
  Sugar 1 Teaspoon
  Sesame oil 1 Teaspoon
  Black pepper 1 Pinch
Seasoning ingredients:
  Soyabean paste 2 Tablespoon
  Red pepper paste 1 Tablespoon
  Red pepper powder 1⁄2 Tablespoon
Directions

GETTING READY
1. In a pan, add water, 1 dried anchovy pack and six 1" x 2" pieces kelp. Once it starts boiling, continue boiling for 5 minutes and then remove the anchovy pack and the kelp from the broth.
2. In a bowl combine ground beef, mushrooms, soup soy sauce, minced garlic, sugar, sesame oil and black pepper. Mix well and set it aside while you prepare the other ingredients.

MAKING
3. In a pan fry the beef and mushroom mix until the beef is cooked.
4. Add the broth into the pan with the cooked beef and mushroom mix. Add the potato and cook for 5 minutes on a high heat. Add the onion and zucchini and cook until the potato pieces are cooked. Ocassionally remove the foam on the surface of the soup.
5. Add soy bean paste, red pepper paste and red pepper powder. Mix well to dissolve well. Cook for 5 more minutes.
6. Add the green onion and hot peppers. Cook for 2 more minutes and turn off the heat.

SERVING
7. Serve warm with your choice of sauces.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Spicy
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4
Subtitle: 
Asian Dubu Doenjang Jjigae
On a cold and rainy night, when you are craving for something to warm your toes and fill your tummy, try this comforting, cure-all soup. It is spicy and fresh, and easy to make. You can make this into a meatless soup by using just tofu and substituting anchovies and beef with mushrooms or vegetable stock. This is definitely one recipe that you would want to have in your repertoire of soup recipes for cold and chilly nights. Make sure to stock up on the Korean ingredients by visiting an Asian grocery store

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