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Korean Bean Paste Soup (Chigae)

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“We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 12 cups water
  • 3 tablespoons korean fermented bean paste (Denjang)
  • 1 tablespoon garlic, minced
  • 12 tablespoon dashi, granules
  • 12 tablespoon korean hot pepper paste (Gochujang)
  • 1 zucchini, cubed
  • 1 potato, peeled and cubed
  • 14 lb fresh mushrooms, quartered
  • 1 onion, chopped
  • 1 (12 ounce) package soft tofu, cubed

Directions

  1. In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
  2. Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
  3. Stir in tofu and cook until tofu has expanded and vegetables are tender.
  4. Best served with rice and kimchi.

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