Name: Soybean paste stew
Yield: Serves 2
Cuisine: Korean
Ingredients: ½ courgette (zucchini); 10 ml/2 tsp finely chopped garlic; 1 red chilli, seeded and sliced diagonally; 25 g/1 oz enoki mushrooms; ¼ block firm tofu, diced; 15 ml/1 tbsp sesame oil, plus extra for drizzling; 550 ml/18 fl oz/2½ cups fish stock; 1 spring onion (scallion), sliced, to garnish; ¼ onion, finely chopped; 50 g/2 oz beef, finely chopped; 30 ml/2 tbsp doenjang soybean paste

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Although this rich stew, called doenjang chige, has the same fermented soybean paste foundation as many soups, it is an altogether thicker and heartier casserole. The slow cooking imparts a deep, complex flavour full of spiciness. It is a satisfyingly warm dish, ideal for cold winter evenings, and particularly suits the flavour of flame-grilled meat as an accompaniment.