How to Make Daenjang Chigae (Bean Paste Soup)

Daenjang Chigae is another traditional soup from Korea that is widely eaten during the winter holiday. Of course, it’s not limited to only the winter time; Daenjang Chigae is eaten any time Koreans feel like eating this delicious soup. Not only is it easy to prepare, but it easily satisfies the appetites of many people in one sitting because of the enormous quantities that is prepared. Here are the ways to make Daenjang Chigae.
Here are the list of ingredients that you will need to make this soup: broth (usually beef or anchovy), some soybean paste, tofu, potato, either pumpkin or zucchini (or both), onions, garlic, peppers, chili pepper paste, and scallions.

Before we start the cooking process, some preparations are in order. Cut the tofu into bite size cubes, roughly chop the peppers, onions, potatoes, zucchini, and scallions, and finely dice the garlic.

Now it’s time to start cooking. First put broth into a large pot and boil on high. While boiling the stock, add the potatoes, zucchini, onions, garlic, and peppers. There is no specific order to adding the ingredients.

After boiling the ingredients for a bit, drop the heat to about medium and add the soybean paste, chili pepper paste, and the tofu. Raise the heat to high again.

After the soup has been boiling for at least five minutes, you’ll notice that the vegetables will have gotten very soft. This is the sign to stop cooking and prepare to serve.

Daenjang Chigae is easy to prepare and delicious to eat. Share this new found knowledge with your friends and family!

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