Korean Food: Tofu Soybeanpaste Soup (두부 된장찌개) 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.

Summary

Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

Main ingredients:
 Potato1⁄3 Cup (5.33 tbs), cut into 1/2-inch cubes
 Zucchini1⁄3 Cup (5.33 tbs), cut into 1/2-inch cubes
 Onion1⁄3 Cup (5.33 tbs), cut into 1/2-inch cubes
 Tofu1⁄2 , cut into 1/2-inch cubes
 Hot green pepper1 Medium, slice into 1/2-inch pieces
 Red hot pepper1⁄2 Medium, slice into 1/2-inch pieces
Broth ingredients:
 Water3 Cup (48 tbs)
 Dried anchovy1 Packet (6 dried anchovies)
 Kelp seaweed6 , cut into half
Beef & mushrooms ingredients:
 Beef1⁄4 Cup (4 tbs)
 Dried shiitake mushroom2 Medium, cut into 1/2-inch cubes
 Soup soy sauce1 Tablespoon
 Minced garlic1⁄2 Tablespoon
 Green onion1 Large, slice into 1/2-inch pieces
 Sugar1 Teaspoon
 Sesame oil1 Teaspoon
 Black pepper1 Pinch
Seasoning ingredients:
 Soyabean paste2 Tablespoon
 Red pepper paste1 Tablespoon
 Red pepper powder1⁄2 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.

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 store
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