Recipe by Chicken_Livers_Stink
"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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garlic, coarsely chopped
Korean soy bean paste (doenjang)
green onions, chopped
zucchini, halved and cut into 1/2-inch slices
1/2 (16 ounce) package
firm tofu, drained and cubed
jalapeno pepper, sliced
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 24
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