Quick soup for brisk fall days or when spring just hasn’t got here yet.
Korean Bean Paste Soup (된장 찌개)
5-6 anchovies (멸치)
2″ rectangular piece of konbu (da shi ma 다시마)
1 tablespoon bean paste (dwen jang 된장)
1 teaspoon chili paste (go chu jang 고추장)
1/2 white zuchinni, sliced into 3/4″ and quartered
1/2 pack of enoki mushroom
1/2 pack of tofu, cubed
1/4 onion, sliced
1 shitake mushroom, rehydrated
1/2 jalapeno, sliced diagonally
Boil about 2 cups of water with anchovies and konbu. When it comes to a boil fish out the anchovies and konbu. Add the bean paste and chili paste until dissolved. Add the zuchinni, enoki and onion. Cook on medium-high for about 5-10 minutes. When almost cooked add the tofu, mushroom and jalapenos, and let it come to a boil. Remove from heat and serve with rice.
This is an anchovy base version. You can also make it with a beef base and potatoes.