Daenjang Chigae 된장찌개 – stay healthy during the cold winter

28 Nov

Daenjang Chigae 된장찌개 is a traditional Korean stew made with Korean soybean paste called doenjang and any vegetables you have in your kitchen.

100g of beef (thinly sliced),
1 onion (chopped),
3 cups of stock,
1/2 zucchini,
1 potato,
1/2 green hot pepper (thinly sliced),
3 tablespoons of soybean paste,
1 tablespoon of Korean red hot pepper paste,
2 cloves of garlic (minced),
a package of tofu.

Cut zucchini and potato into thin slices, tofu into small chunks.

In a heated pan, fry beef until it gets brown. Put it into a pot and pour the stock in. If you don’t have any, you can use a ready one like I did, or use clear water and increase the amount of soybean paste.

Add onion, zucchini, potato and green pepper. Bring to a boil and then add the remaining ingredients. Turn off the heat when all vegetables get soft.


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