Dwenjang Chigae is a stew made from Korean dwenjang. This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes. Usually, it contains a variety of vegetables and several shellfish including small mussels, clams, shrimp and/or large anchovies.
Recommended restaurant in New Jersey: Woo Jung
Recommended restaurant in New York: Kum Gang San, Won Jo
Recipe Ingredients
- 8 oz beef - sliced
- 1/2 squash - cut in half, slice 1/2 inch thick
- 4 oz carrot - sliced, 1/2 onion - sliced
- 1 medium potato - quartered, then slice 1/2 inch thick
- 2 green onions - chopped, 2 chilies - sliced
- 10 oz tofu (cubed)
- 4 tbsp dwenjang (fermented soybean paste)
- 1 tbsp kochujang (Korean chili paste)
- 1 tbsp kochukaru (Korean chili powder)
- 1 tbsp minced garlic, 1 tsp sesame oil
- Shellfish - mussels, shrimps, etc. (optional)
- 3 - 3.25 cups of water
Cooking Directions
- In a pot, add sesame oil, saute beef. Add water, bring to a boil
- Mix around dwenjang, kochujang, kochukaru.
- Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
- Add rest of the vegetables and tofu. Cook for another 1-2 minute.
- Serve with rice.
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