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Sempio Jaelaesig Doenjang- Traditional Soybean Paste- Pasta od zrna soje 460g

Sempio Jaelaesig Doenjang- Traditional Soybean Paste- Pasta od zrna soje 460g

590.00 RSD
590.00 RSD
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Dwenjang is a traditional bean paste that is fermented from soybeans which has been a fixture of the Korean diet for centuries. Dwenjang can be also used to make stews such as a dwenjang chigae, or as a component in miso like soups. It is widely included in ssangchu (red lettuce leaf) while eating Korean meat dishes such as galbi, bulgogi, or samgyupsal.

Dwenjang is high in flavonoids and other beneficial vitamins, minerals, and hormones which are thought to be anti-carcinogens and also known to contain high quality proteins in the form of amino acid which can aide with digestion.

Dwen-jang
Chi-gae
Bean Paste Stew w/ Beef & Vegetables
된장찌개
 

Dwenjang chigae is a traditional soup-based dish, primarily made from dwenjang (soybean paste) 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
  • ½ squash - cut in half, slice ½ inch thick
  • 4 oz carrot - sliced
  • ½ 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 - 3½ cups of water
Cooking Directions
  1. In a pot, add sesame oil, sauté 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.
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