Soybean paste stew that boils vigorously all at once
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- 두부 300g
- 애느타리버섯 100g
- 다진마늘 1큰술
- 양파 1/2개
- 대파 1대
- 된장 3큰술
- 고추가루 1큰술
- 다시마 멸치육수 3컵
- 청양고추 2개
- 냄비에 두부 300g 한모를 각뚝 썰기해서 넣고 애느타리버섯 100g을 가닥가닥 떼어 넣고 다진마늘 1큰술을 넣고 양파 1/2개를 다져 넣고 대파 1대를 준비해 흰부분을 쏭쏭 썰어 넣어 줍니다.
- 그리고 고추가루 1큰술, 된장 3큰술 을 넣고 다시마 멸치육수 3컵을 붓고 끓여 줍니다. 된장은 미리 풀지 않아도 물이 끓으면서 저어주면 덩어리 없이 쉽게 풀어 집니다.
- 센불에서 한번 고르게 팔팔 끓으면 중~약불로 줄여 은근하게 맛이 나도록 끓여 줍니다.
- 그리고 마지막으로 송쏭 썬 대파 초록부분과 청양고추 2개를 넣어 줍니다.
Soybean paste stew that boils vigorously all at once
There are people who say that the soybean paste stew served at a barbecue restaurant is the most delicious in the world, even though it doesn't have many special ingredients. If you get the ratio of soybean paste to water just right, you can certainly replicate that taste at home. In the past, people used to add the ingredients in order and boil them, but nowadays, I just put everything in at once and simmer it gently to let the flavors infuse, and the stew tastes even better. It is also convenient because it requires less effort to put everything in at once.
Cut 300g of tofu into cubes and put it in a pot, separate 100g of oyster mushrooms into strands and add 1 tablespoon of minced garlic, add 1/2 chopped onion and 1 stalk of green onion, finely chop the white part and add it.
Then, add 1 tablespoon of red pepper powder and 3 tablespoons of soybean paste, pour in 3 cups of kelp and anchovy broth, and bring to a boil. You do not need to dissolve the soybean paste in advance; it will dissolve easily without lumps if you stir it while the water boils.
Even if you do not dissolve the soybean paste in advance, it dissolves easily without lumps if you stir it while the water boils.
Once it boils evenly over high heat, reduce the heat to medium to low and simmer until the flavor develops gently.
And finally, add the finely chopped green part of the green onion and 2 Cheongyang peppers.
