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    Dwen-Jang Chi-Gae: Bean Stew W/ Beef & 된장찌개

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    Sienny Agustin
    bean paste stew with vegie. you may look this dish in almost every korean movies or dramas. it's their signature soup. enjoy it...

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Dwen-Jang Chi-Gae: Bean Stew W/ Beef & 된장찌개

    Uploaded by

    Sienny Agustin
    10 views1 page
    bean paste stew with vegie. you may look this dish in almost every korean movies or dramas. it's their signature soup. enjoy it...

    Original Title

    DWENJANG CHIGAE

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    © Attribution Non-Commercial (BY-NC)

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    bean paste stew with vegie. you may look this dish in almost every korean movies or dramas. it's their signature soup. enjoy it...

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    10 views1 page

    Dwen-Jang Chi-Gae: Bean Stew W/ Beef & 된장찌개

    Uploaded by

    Sienny Agustin
    bean paste stew with vegie. you may look this dish in almost every korean movies or dramas. it's their signature soup. enjoy it...

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    DWEN-JANG CHI-GAE

    Bean Paste Stew W/ Beef &Vegetables


    Dwenjang chigae is a traditional soup-based dish, primarily made from dwenjang (soybeanpaste) 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, tofu (bean curd), 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 squash - cut in half, slice inch thick 4 oz carrot - sliced 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 gochujang (red chili pepper paste) 1 tbsp gochugaru (red chili pepper flakes) 1 tbsp minced garlic 1 tsp sesame oil Shellfish - mussels, shrimps, etc. (optional) 3 - 3 cups of water

    COOKING DIRECTIONS
    1. In a pot, add sesame oil, saut beef. Add water, bring to a boil. 2. Mix around dwenjang, gochujang, 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.

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