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.
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.
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 storeChef
