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This is one of the most loved stews along Koreans with Kimchi stew. It goes well with dishes like Galbi and Bulgogi.
A combination of seafoods, vegetables, tofu and soybean paste makes it a very nutritious dish.
ingredients
| quantity | ingredient |
|---|---|
| 3 tbs | Soybean paste 된장 |
| 20 | Anchovy (dried) 멸치 |
| 1 piece(s) | Dried Kelp (5 cm x 5 cm) 다시마 |
| 5 oz | Short-neck Clams 바지락 |
| 3 cups | Water 물 |
| 2 tsp | Garlic (minced) 다진 마늘 |
| 1 tsp | Red Chili Pepper Flakes 고추가루 |
| ¼ | Korean Radish 무 |
| ¼ | Zucchini 애호박 |
| ½ | Onion (Medium) 양파 |
| ½ | Red Chili Pepper 붉은 고추 |
| ½ | Green Chili Pepper 풋고추 |
| ½ | Green Onion 파 |
| 4 oz | Tofu (Bean Curd) 두부 |
tips
Optional Ingredients:
- Dried Kelp
- Short-neck Clams
- Red Chili Pepper flakes (if you don't like spicy food, do not add this)
instructions | photos |
|---|---|
1. BrothBoil 3 cups of water in a pot. Put 20 heads of anchovy and 1 piece of kelp (optional, 5cm x 5cm) into boiling water. Let it boil on high heat for 15 min. |  |
2. Cut vegetablesWhile making the broth, prepare the vegetables. Wash them thoroughly under running water. Slice radish thinly (2cm x 2cm). Cut 1/2 onion into squares. Cut 1/2 red chili pepper, 1/2 green chili pepper and 1/2green onion diagonally. Slice tofu into rectangles (3cm x 4cm x 1cm). |  |
3. SeasonDissolve 3 table spoons of soybean paste into the broth by rubbing over a sifter. Let it boil for 3 min on medium heat and add 1 teaspoon of red chili pepper flakes, 2 teaspoons of minced garlic and radish. Keep boiling until the radish is cooked |  |
4. Add VegetablesAdd the onion and zucchini and boil it for 3 min. When the stew is boiling up, skim off the foams. |  |
5. Add short-neck clams (Optional)Add short-neck clams and let it boil until they start to open up. |  |
6. FinishAdd tofu, green onion and red chili pepper and green chili peppers. Boil it for 2 min. |  |
7. Enjoy!Serve with rice. Enjoy! |  |
