Dwen jang jjigae (soybean, vegetable, and tofu stew) can be eaten alongside a bowl of steamed rice with side dishes or with Korean barbeque such as galbi and bulgogi.
- 3 garlic cloves
- ½ bunch spinach
- ½ bunch crown daisy
- 2 small Mexican squash
- 1 jalapeno
- 1 small package tofu
- ¼ yellow onion
- 5 green onions
- 2 boiled white radish chunks
Anchovy Soup Base Preparation
- An anchovy, radish, and dashima soup base is used as the soup base for this dwen jang jjigae recipe. See the anchovy, radish, dashima soup base recipe to learn how to make this soup base.
- Wash ½ bunch of spinach and cut off ends.
- Wash ½ bunch of crown daisy and pull apart into halves by hand.
- Cut 2 small Mexican squash into small chunks, 1 jalapeno into medium slices, and ¼ yellow onion into medium slices.
- Rinse 1 small package of tofu under cold water and cut into thin slices.
- Roughly mince 3 cloves of garlic, pull the green parts from 1 bunch of green onions by hand and cut into 1-inch strips, and cut 2 chunks of boild radish into medium slices.
Soybean Paste Preparation
- Add 4 large spoonfuls of soybean paste into a small bowl, add a 1-2 ladles of anchovy broth, and mix the soybean paste until it is evenly dissolved.
- Add 1 tsp of red pepper flakes and mix in thoroughly. This will add a bit of spiciness to the stew.
- Scoop enough anchovy broth into a small to medium sized bowl. Each bowlful will be a single serving. For this recipe, scoop 4 bowlfuls of anchovy broth into a large pot.
- Boil the large pot of anchovy broth base on high until boiling and add the thoroughly mixed paste into the pot of anchovy broth base.
- Add radish, spinach, crown daisy, garlic, squash, jalapeno, yellow onion, green onions, and tofu into boiling broth.
- Boil for approximately 10 minutes. Once the vegetables are soft, the stew is ready.