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.