Soybean Paste Stew
HB-16119 · Hand-built original · Korean
A classic soybean paste stew built on anchovy, kelp, and dried shrimp stock, with potato, zucchini, shiitake, and tofu. The paste is strained into the broth so the stew stays clean and full-flavored.
KoreanMain courseGluten-freeDairy-freeEgg-free
Main ingredient: soybean paste
Pairs well with: steamed rice, kimchi, grilled fish, seasoned vegetables
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 potato
- 1/2 onion
- 1/3 zucchini
- 2 shiitake mushrooms
- 1/2 block tofu
- 4 inches green onion
- 1 Cheongyang chili pepper
- 1 red chili pepper
- Broth: 1 handful anchovies (15 whole)
- Broth: 3 3/8 cups water
- Broth: 4 sheets kelp (dashima) (2 inches x 2 inches)
- Broth: 10 dried shrimp
- Seasoning: 2 tablespoons soybean paste (doenjang)
- Seasoning: 1 tablespoon minced garlic
- Seasoning: 1 tablespoon chili powder (gochugaru)
Method
- Simmer the anchovies, kelp, and dried shrimp in the water, lifting the kelp out after about 10 minutes and giving the stock 5 minutes more.
- While the stock works, cut the potato, onion, zucchini, shiitake, and tofu into bite-size pieces and slice the green onion and both peppers.
- Strain the anchovies out and dissolve the soybean paste into the hot stock through a strainer.
- Add the potato first and bring the stew to a short boil so it starts to soften.
- Add the zucchini, onion, and shiitake and boil briefly again.
- Season with the minced garlic and chili powder, add the green onion and peppers, then the tofu, and boil once more before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).