Soup

Korean Bean Paste Stew is for Soup.

Korean Bean Paste Stew takes 10 minutes to prepare.

Korean Bean Paste Stew takes 10 minutes to cook.

Korean Bean Paste Stew makes 4 servings.

The ingredients for Korean Bean Paste Stew are:

# 3 cups soup stock (anchovy is traditional, for vegan use vegetable soup stock or use water and extra bean paste)*
# 1/2 onion, chopped
# 1 tsp finely chopped garlic
# 1/2 zucchini, cut in half lengthwise and slices
# 1 small potato, cut into small chunks
# 1 green chili pepper, thinly sliced
# 3 Tbsp daenjang (soybean paste)
# 1 Tbsp kochujang (chili pepper paste)
# 1 tsp chili pepper flakes (optional)
# 1 tsp minced garlic
# 1 cake of tofu, cut into small chunks
# 1 scallion, chopped

Here is how you make Korean Bean Paste Stew:

Add stock, onion, garlic, zucchini, potato, and pepper to soup pot and bring to a boil over high heat. Add soybean paste, chili pepper paste, pepper flakes (if using), and tofu. When the stew begins boiling again, turn off heat and add chopped scallions.(Serves 4)If you don't have homemade or store-bought stock, then you can use water but then increase the amount of soybean paste you use and salt to taste towards the end of cooking time. Number of Servings: 4Recipe submitted by SparkPeople user ACANTHA01.

The nutritional information for Korean Bean Paste Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 154.4

• Total Fat: 9.3 g
• Cholesterol: 5.4 mg
• Sodium: 270.9 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 2.9 g
• Protein: 17.9 g

Korean Bean Paste Stew is Asian cuisine.

The dietary needs meet for Korean Bean Paste Stew is Vegan