Dwenjang Jjigae - Soy Bean Soup - Version 1.0 - (된장찌개)

I was too lazy to think of something special to cook for dinner last night, so I resorted to another one of my "what to cook when you don't want to cook" meals. Dwenjang Jjigae (soy bean paste soup).

Needed:

• 4 large dried anchovies
• 1 piece of dashima
• 3 TB soy bean paste
• 3/4 TB red pepper paste
• 1/2 TB red pepper powder
• 3/4 TB minced garlic
  
• 1/2 cup Korean squash
• 1/2 cup chopped onions
• 1/2 cup sliced potatoes
• 3-4 mushrooms (white, shitake, enoki...doesn't matter)
• 1 pack of small tofu
• 1/4 cup green onions
  

Optional:

• 1/4 cup of beef (or clams or pork)
• Korean pepper

Begin by making an anchovy/dashima broth with 3.5 cups of water.




While the broth is boiling (about 15 minutes), chop up your vegetables like so. You can make the pieces smaller if you want.



Then add 3 TB dwenjang, 1/2 TB red pepper powder, 3/4 TB red pepper paste, 1/2 TB minced garlic and let it come to a strong boil.



Then throw in your meat (if you choose to use meat).



Then add the onions and potatoes and bring to a boil again.



Throw in some tofu....



Add the squash (and at this point you can take out all the anchovies and dashima and discard it).



Add some mushrooms and peppers.



And finish it off with some green onions. Let everything boil together for about 15 minutes before serving.



I was lazy so I just mixed it around with some bori bap (barley rice) and called it dinner.