Korean Bean Curd Stew (Daenjang Chigae)

Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients: serves 2

1/4 cup daenjang (soybean paste)

1/2 cake of tofu, cut into small chunks

1/2 small potato, cut into small chunks

1/3 zucchini, cut into small chunks

1/2 pack of mushrooms

1/3 onion, chopped

1 green chili pepper, thinly sliced

1 scallion, chopped

1 tsp garlic, minced

2 cups of water

Prepare daenjang, tofu, potato, zucchini, onion, green chili pepper, scallion and mushrooms like the picture above.

Add daenjang to 2 cups of water and keep stir to a boil over high heat.
(If you don't like beans in the stew, )

When the stew begins boiling, add potato first and then zucchini, onion, green chili pepper in order.
After boiling it again, add mushroom, tofu and scallion.
It is done in 2 minutes!!!

I could't help but to eat it forgetting taking a picture of the completed Daenjang Chigae.
Actually you can enjoy juicy tofu with the pleasantly earthy taste.