Today, we will look at how to make Soybean paste stew, a traditional Korean food. Soybean paste stew is an attractive stew with a spicy taste. Koreans usually eat rice and stew or soup together, which is why they eat it often.
Soybean paste stew ingredients
The ingredients are simple. The most important miso is needed first. Among the miso, it is recommended to purchase traditional miso.
Traditional miso, seafood kelp, tofu, spicy pepper, mushrooms, green pumpkin, green onion, red pepper powder, Garlic and potatoes.
Soybean paste stew Cooking order
Slice the radish with a scoop of miso, add the water and boil. If you want to taste the anchovy, you can add anchovy, and if you want to taste the meat, add the meat and season it. The miso base is different, but I made it simply with anchovy seafood broth.
And make a soup with about 2 tablespoons of miso paste
Next, chop the mushrooms, potatoes, spicy peppers, green onions, and zucchini, which are the ingredients to go into. Cut the tofu into pieces that are easy to eat.
If it’s a tip, chop the tofu in advance and soak it in water. Soaking and draining the tofu in water will prevent the broth from becoming cloudy.
I put the sliced vegetables and a little red pepper powder. It is enough to add a handful of vegetables. Then add a tablespoon of garlic.
If you have clams in your house, you can boil them more until the clams open at the end. If you taste it in the middle, and if it tastes bad, just add a little sugar. Then the delicious miso is completed.