Korean Soybean Paste Tofu Soup두부 된장국bluekimchi

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The Korean soybean paste (doenjang) is an essential condiment made of fermented soybean. If you like cheese, especially blue cheese, then, you’d be used to doenjang’s rather pungent smell. • In light of the recent coronavirus outbreak, I decided to begin the “Stay Home” series of videos, where I cook various dishes and meals that can be made from simple pantry ingredients. The doenjang, for example, keeps for a very long time in the fridge as its nature is to preserve the soybeans. • Very useful! • There are traditional ways to make it properly, and fine restaurants use paste sourced from authentic suppliers, fermented for years to produce a richer flavour. For those who live modern, busy lives, the use of authentic paste has become increasingly rare. So buying manufactured ones at shops is the norm. • Today’s dish is not a doenjang stew but a soup. The difference is that the soup is a lot lighter in flavour, and a bit sweeter. It’s more suitable to eat daily, and easier and shorter to cook up. • Substitute the red chilli paste with more doenjang if you do not like spicy food. The chilli slices are too, optional. • And please check out my video, How To Make Anchovy Stock/Korean Basic Stock • • How To Make Anchovy Stock/Korean Basi... • Ingredients* ( for 2 people ) • 500ml anchovy stock • 2T soybean paste (doenjang) • 200g firm tofu • 1tsp chilli paste (gochujang) • 2 shallots • 4-5 chestnut Mushrooms • 1 spring onion • 2-3. cloves of garlic • 1 red chilli (optional) • #soybeanpastesoup#koreantofurecipe

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