Thursday, July 17, 2008

Dwenjang Chigae


Serve:4 Prep: 10m Cook: 20m

Ingredients

  • 2 tablespoon dwenjang (fermented soybean paste; if dwenjang is too salty, put less dwenjang in the water.

  • 2 cup water

  • 5 large dried anchovy

  • 1 tablespoon minced garlic

  • 1/4 onion, wedged
  • 1/2 zucchini - cut in half, slice 1/2 inch thick
  • 10 oz medium firm tofu (cubed)
  • 4 mushroom, wedged
  • 1 Serrano pepper, thinly sliced
  • 1 green onion, thinly sliced
  • 1/2 cup (4oz.) frozen sell fish (mussels, shrimps) or squid.. OR 4 oz beef - sliced


Directions
  1. In a 2qt pot, boil water with anchovy, simmer 5-8 minutes.

  2. Discard anchovy and add dwenjang on medium heat, simmer 5 minutes. option: if you prefer spicy, add 1 teaspoon red pepper flakes.

  3. Add sellfish or beef and garlic and onion, simmer about 3minutes.

  4. Add tofu, mushroom, zucchini, serrano pepper, simmer 3 minutes.

  5. Turn off the heat and add green onions


http://www.grouprecipes.com/58568/korean-style-dwenjang-chigae-bean-pasta-stew.html

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