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Bean paste vegetable stew recipe

Posted on Oct 12th, 2021
by Matthew
Categories:
  • Recipes

Bean Paste Vegetable Stew recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Bean paste vegetable stew recipe. Read more below.
Bean paste vegetable stew recipe, recipe Rating: 4.6
Number of votes:98


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


Related posts:

Slow cooker sweet northwestern beef chili recipe Zucchini and beef kabob recipe Slow cooker irish lamb stew recipe Thai green curry chicken recipe


Reference: Bean paste vegetable stew recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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