Kochujang Chigae (Korean hot pepper paste Stew)

    Kochujang Chigae (Korean hot pepper paste Stew)

    5saves
    38min


    2 people made this

    About this recipe: This is a satisfying and spicy one pot vegetarian stew. Eat it as a main course for lunch or pair it up with a few dishes for dinner.

    Ann Lee Washington, United States

    Ingredients
    Serves: 4 

    • ½ yellow onion
    • 1 medium zucchini
    • 1 pack (396g/14 oz) tofu
    • 3 cups (750ml) water
    • 2 tablespoons Korean hot pepper paste (called Kochujang in Korean)
    • 1 1/2 tablespoons crushed garlic
    • 1 teaspoon Dashida (Korean soup stock)
    • ½ teaspoon Korean red pepper powder
    • 4 green onions, cut 4cm (2inch) long

    Directions
    Prep:10min  ›  Cook:28min  ›  Ready in:38min 

    1. Clean and cut the onion and zucchini into bite size pieces. Cut Tofu into 2x2 cm (1x1 inch) cubes.
    2. Use a clay pot for better taste or a glass pot. Boil the water on medium high heat for 15 minutes. Put the Korean hot pepper paste in the water make it sure dissolves well, add onion, zucchini, crushed garlic, salt and red pepper powder. Cook for 15 minutes.
    3. Lower the heat to medium heat and add Dashida (Korean soup stock), tofu and green onions, cook for another 10 minutes.

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