Dwenjang Chigae is a traditional soup-based dish, primarily made from dwenjang (soybean paste) that is regarded as one of the representative dishes of Korea. It usually contains a variety of vegetables, including but not limited to, slices of mushrooms, zucchinis, onions and red/green chili peppers.
Additionally, tofu along with several shellfish including small mussels, clams, shrimp and/or anchovies are can also be added to enhance its flavors. 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.
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Recipe Ingredients
- 8 oz beef - sliced
- ½ squash - cut in half, slice ½ inch thick
- 4 oz carrot - sliced
- ½ 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 (red chili pepper paste)
- 1 tbsp kochukaru (red chili pepper flakes)
- 1 tbsp minced garlic
- 1 tsp sesame oil
- Shellfish - mussels, shrimps, etc. (optional)
- 3 - 3½ cups of water
Cooking Directions
- In a pot, add sesame oil, sauté beef. Add water, bring to a boil.
- Mix around dwenjang, kochujang, and 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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