Mushroom, Dashima Stock

Ingredients for Soybean Paste Stew:

serves 6

- 1/2 yellow onion, finely diced

- 1/3 zucchini, finely diced

- 3 shitake mushrooms, finely diced

- 2 green chili peppers, such as jalapeño, finely diced

- 2 red chili peppers, finely diced

- 3 tbsp of grated moo or daikon (optional)

- 1/2 teaspoon of minced garlic

- 1 cup of Mushroom, Dashima Broth

- 3 tablespoons of  Korean soybean paste

- 1/2 tablespoon of Korean red pepper paste

- 1/2 tablespoon of honey

- 1 scallion, finely diced

- 1 tablespoon of sesame oil

- toasted sesame seeds, for garnish

How to make Soybean Paste Stew:


Make Mushroom, Dashima stock, see link how to make these stock.

Mix the Korean soybean paste, Korean red pepper paste and honey.

In a small pot, add all the vegetables except for the scallions, 1 cup of broth and top it with the soybean mixture.

Bring to a boil and lower it to a simmer.

Cook until the vegetable are tender.

Add the scallions, drizzle about ½ tbsp of sesame oil.

Ladle the soup and garnish with toasted sesame seeds.

Serve with rice.



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