Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup) Recipe - Allrecipes.com
Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup) Recipe
  • READY IN 40 mins

Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

Recipe by  

"One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
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Reviews More Reviews

Aug 02, 2010

This is a delicious soup. You'd probably want to add more bean paste (just put in to your liking-- taste as you go), and while you're at the Asian market, pick up anchovy powder (my package says "Iriko Dashi Shimaya", or you can ask the grocer for the fish powder used in 'TEN-johng-chee-gay'). The friend who taught me to make this soup uses it in hers, and it's a magic ingredient that enhances the flavor of the soup but doesn't make it taste fishy. You only need to add a teaspoon of it or so. Good luck!

 
Jun 04, 2013

My mom is Korean and it tastes just like she makes it. I've used this recipe several times and my family loves it just as it is.

 

3 Ratings

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Nutrition

  • Calories
  • 59 kcal
  • 3%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 378 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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