Last week, I craved Japanese food. This week, I’ve craved Korean food. I have tofu and taro in the refrigerator. I have fermented soybean paste in the cabinet. Ooooh and my mom just bought shrimp this morning. Ah ha all the ingredients are here. Perfect time for fermented soybean paste soup. However, this is not authentic Korean doenjang-jigae recipe. I just use the ingredients that I have. So if you are looking for authentic Korean recipe, please press the back button :3
Ok let’s get started!
- 14 oz soft tofu
- 1 lb taro
- 1 lb shrimp
- Chopped green onions
- 5 cups of water
- 10 tbs Korean fermented soybean paste
- Cut soft tofu, taro and shrimp in to cubes.
- Heat up water.
- Add taro and shrimp to the water.
- Add fermented soybean paste to the mixture.
- Cook until it boils over medium heat. Use a stick and stick through the taro. If it goes through, the taro is cooked. Otherwise, cook for a couple minutes more.
- Add the tofu and stir gently.
- Add the chopped green onions.
Note: the fermented soybean paste is already salty. You don’t need to add seasonings. If the soup is salty, add water (no sugar in this recipe). If it’s bland, boil the water down or add more paste.
This dish is best when served hot.
A simple, delicious soup for your dinner.
I hope you enjoy the recipe. See you next time ^_^