DWENJANG CHIGAE
This is the spicy Korean version of beef stew. My boyfriend is Korean, so I tweaked a recipe from his mother until I came up with this. According to him, it is better than what you get in Korea! You can adjust the spice of the dish with the chili paste (which is easily found in any asian market). I usually make mine without the beef, although it is great either way. This is best served with hot rice and kim chee. Enjoy!
Provided by Jaudon
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat sesame oil over medium heat. Add beef and saute until cooked through, about 4 minutes.
- Add water and bring to a boil. Once boiling, add the pastes and chili powder and stir until dissolved.
- Add the garlic and potato, and cook on medium high heat for 5 minutes.
- Add the rest of the vegetable and tofu, and simmer for 10-15 minutes. Stir gently to avoid crumbling the tofu.
- Serve with rice and kim chee.
Nutrition Facts : Calories 243.9, Fat 13.7, SaturatedFat 4, Cholesterol 25.7, Sodium 59.6, Carbohydrate 16, Fiber 3.5, Sugar 4.3, Protein 16.8
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Khurram Malik
[email protected]I've never had dwenjang chigae before, but this recipe was a great introduction. The broth was flavorful and the vegetables were cooked perfectly. I would definitely recommend this recipe to anyone who is looking for a new and exciting dish to try.
Giovannibaez Baez
[email protected]This dwenjang chigae was amazing! The broth was rich and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again and again.
Nancy Osei
[email protected]I was really looking forward to trying this dwenjang chigae, but it was a disappointment. The broth was too salty and the vegetables were mushy. I won't be making this recipe again.
Tahmidul Hasan Morad
[email protected]This was my first time making dwenjang chigae and it was a disaster. The broth was bland and the vegetables were overcooked. I don't think I'll be trying this recipe again.
Keshuna Crainey
[email protected]I followed the recipe exactly and my dwenjang chigae turned out great! The broth was flavorful and the tofu was very soft. I would definitely recommend this recipe.
Akra Maima
[email protected]This dwenjang chigae was a bit too spicy for me, but my husband loved it. He said it was the best dwenjang chigae he's ever had.
Sandy Williams
[email protected]I've been wanting to try dwenjang chigae for a while now and I'm so glad I finally did! This recipe was perfect. The broth was rich and flavorful and the vegetables were cooked to perfection. I will definitely be making this again.
Andrew Glut
[email protected]This was my first time making dwenjang chigae and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Saraf Mohamed
[email protected]I'm not usually a fan of spicy food, but this dwenjang chigae was surprisingly mild. The flavors were well-balanced and the tofu was very soft. I would definitely make this dish again.
Pravin Sah
[email protected]This dwenjang chigae was a hit with my family! The broth was flavorful and rich, and the vegetables were cooked perfectly. I especially loved the addition of the tofu and kimchi, which gave the dish a nice tanginess.