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.

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 ½ 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

1. In a pot, add sesame oil, sauté beef. Add water, bring to a boil.
2. Mix around dwenjang, kochujang, and kochukaru.
3. Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
4. Add rest of the vegetables and tofu. Cook for another 1-2 minute.
5. Serve with rice.