Sup Pasta Kedelai Fermentasi Korea

Name: Sup Pasta Kedelai Fermentasi Korea
Cuisine: korean
Ingredients: 2 tbsp doenjang (Korean fermented soybean paste); 1 tbsp gochujang (Korean red pepper paste); 200 g firm tofu, cubed; 100 g Korean radish (mu), sliced thin; 1 medium onion, sliced; 1 zucchini, half-moon sliced; 2 green onions, diagonal cut; 1 green chili, sliced; 1 red chili, sliced; 4 dried anchovies (for broth); 1 piece dried kelp (dashima, 5x5 cm); 5 cups water; 2 cloves garlic, minced; 1 tsp Korean chili flakes (gochugaru)

Doenjang Jjigae

Ingredients

2 tbsp doenjang (Korean fermented soybean paste)
1 tbsp gochujang (Korean red pepper paste)
200 g firm tofu, cubed
100 g Korean radish (mu), sliced thin
1 medium onion, sliced
1 zucchini, half-moon sliced
2 green onions, diagonal cut
1 green chili, sliced
1 red chili, sliced
4 dried anchovies (for broth)
1 piece dried kelp (dashima, 5x5 cm)
5 cups water
2 cloves garlic, minced
1 tsp Korean chili flakes (gochugaru)

Instructions

1Make anchovy-kelp broth: simmer dried anchovies and dashima in water 10 minutes, then remove solids.
2Stir doenjang and gochujang into broth until dissolved; add garlic and gochugaru.
3Add radish and onion; boil 5 minutes until radish turns translucent.
4Add zucchini and tofu; simmer 3 minutes gently to avoid breaking tofu.
5Add green onions and chilies; cook 1 minute more. Taste and adjust salt if needed.
6Serve bubbling hot in earthenware pot (ttukbaegi) with steamed rice.

Source: llm-generated