This week’s stew menu is korean soy bean paste stew. Simple and delicious.
- 1 dashi piece (5×5) and a teabag of korean dried small shrimp
- 2 small korean green squash or 1 medium sized
- 1/2 tofu square
- 1 onion
- 1 package of mushroom of choice
- 1/2 of big korean spicy green chili or 1 medium sized
- 1 korean big green onion
- 2 tbsp of korean soy bean paste
- 1 tbsp of gochujang
- 1 tbsp of korean red chili powder
- 1 tbsp of mince garlic
- 1 tbsp of korean soup use soy sauce
- 1 tbsp korean fish sauce
- First make the broth. It is my go to basie broth for a lot of my korean soups and stews. In 5 cups of water put the dashi and teabag. Let it come to boil and cook for about 15 minutes.
- While waiting for the broth to come together, clean and prep the vegetables.
- Slice the squash into half moon shapes, slice the onion, green chili. Slice the tofu into small squares. Cut the mushrooms to match the size of other ingredients.
- Add in the soybean paste, gochujang and minced garlic. Let the paste dissolve then add in the squash, onion qnd green chili first.
- Let it come to a boil then add in the soy sauce, fish sauce with the tofu, green onion and mushrooms.
- Once the ingredients have softened and cooked through about 20-30 minutes, it is ready. While letting it cook, skim off the scum.