Korean Tofu Soybean Paste Soup Recipe Video
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
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 ½ 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.
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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 ½ 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.
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Editors Review
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 storeQuestions, Comments and Reviews
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