Wednesday, July 28, 2010

Korean soybean paste stew/Danjahng Jiigae

This a Korean staple served often in Korean homes.
Unlike Japanese miso soup which is light and delicate in flavor,
Danjahng jiigae is deeper, richer and stronger in miso flavor.
It is a Korean staple for many families. It is also available in many Korean
restaurants. There are many ingredients you can add to this simple stew. Here is one option.


1/2 cup of miso paste or Soybean paste.
1 Large zucchini or yellow squash
1/2 onion sliced
1 Soft tofu diced to bite size
2 Jalapenos diced. (seeded for less heat)
1/3 cup of diced scallion for garnish

Soup Stock
5 Cups of water
2 Cloves of garlic.
2 Tbsp of dried anchovies. (available at most Asian markets)

Wrap garlic and anchovies in a cheese cloth (or my nifty mesh strainer from Korean market)
and add to water. Bring to boil and simmer for 10 minutes.

Add zucchinis, onion, and jalapenos to stock. Add miso paste to stock stir well to incorporate the paste. Simmer till vegetables are translucent.
Remove garlic and anchovies.

Add tofu and simmer for another 3 to 5 minuets.
Garnish with scallions and serve hot.

*You can also add potatoes, seaweed, mushroom to this recipe.

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