Bean paste vegetable stew recipe

Bean Paste Vegetable Stew recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This bean paste vegetable stew recipe is a delicious and hearty dish that combines the flavors of tender vegetables and rich bean paste. Packed with nutrients and bursting with flavor, this stew is perfect for a comforting meal on a chilly day. The combination of fresh vegetables and savory bean paste creates a delightful balance of textures and tastes. Whether you're a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your taste buds.

Keywords: bean paste, vegetable stew, recipe, hearty, comforting.

Bean paste vegetable stew recipe details

Bean paste vegetable stew recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

	For the bean paste and vegetables:
1	medium size potato
¼	zucchini or a squash
1	medium size onion
5 clove(s)	garlic
1	green chili peper
7	dried anchovies
1	green onion
150 g	tofu
1 tbsp	soy bean paste
4	shrimp
	For the Korean style mixed green salad:
250 g	mixed salad
¼	cucumber
1	green onion
1 clove(s)	garlic
2 tbsp	soy sauce
½ tbsp	sugar
some	sesame oil
some	sesame seeds

Instructions

Deon Jang Chigae:
Prepare a ceramic pot to put all the ingredients in.

Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot.

Cut zucchini into 200 g worth of cubes, and put them into the pot.

Cut your onion into chunks, and put them into the pot.

Slice your green chili pepper, and put it into the pot.

Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot.

Chop up 4 shrimp and put them into the pot.

Mince 5 cloves of garlic and put it into the pot.

Your pot will now be 2/3 full with your ingredients.

Submerge everything in water and cook it over high heat.

Tip: Do not put too much water, just enough to cover everything.

When it starts boiling, add 4-6 tbs of bean paste, stir the stew, and keep cooking.

When the stew is sizzling and all ingredients are cooked, cut your tofu into cubes, chop up 1 green onion, and add them to the stew.

Occasionally stir the boiling stew with a spoon.

Serve it with a bowl of rice and other side dishes.

Korean style mixed green salad:
Wash a big bowl of mixed greens (5-6 cups) and drain it. If you use lettuce, tear it up into bite sized pieces.

Slice cucumber thinly (cut cucumber in half in length first, and slice it diagonally) and add it into the bowl.

Make the sauce by mixing up 3 tbs of soy sauce, 1 tablespoon of hot pepper flakes, 1 teaspoon of sugar, and ½ tablespoon of sesame seeds and 1 tablespoon of sesame oil.

Mix the vegetables with the sauce.

Transfer the salad to a glass bowl or a big plate and serve it.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a