How to cook Bean paste stew?, Deonjang stew - Cooking Class

Needless to say, Koreans eat stew while they are having a meal. Some people even say that they feel something is missing when there's no stew on the table. Honestly, I don't know when Koreans started to eat stew and I couldn't find a research on this but in my humble opinion, I think it's related to the culture of Koreans living on rice. I, myself, don't drink water while eating because there's stew but when there's no stew I look for water because of the cooked rice. Anyway the bean paste stew is one of the fermented food like Kimchi.

Prep time : 10  

Cook time : 10

(2 people) Ingredients : 6 onions(Usually you only need 2 but those are too small so...), Half of green pumpkin, 2t of minced garlic, tofu 20g, 1 potato, 2T Bean paste.

Put 2 table spoons of bean paste. You can put it either first or boiled.

While you are waiting to be boiled, peel the potato and cut prepared onions, green pumpkin and potato. If you cut it thick, it will take long time for the taste to permeate into the ingredients.

When it's boiling, put 2 tea spoons of minced garlic. If you don't have a minced garlic, grind it. 



Then put all the ingredients. You will the bubbles(Floating material) like above. Take it away, when it's almost ready because it will come up till the end. It's not bad so you don't need to bother taking it away.

Put tofu at last. If you want to taste spicy taste put chili powder or chili in the soup. I usually cook it till the soup reaches the top because we eat this for days. Whenever you boil it, moisture flies away, so that's why.

What do you say? It's easy, right? I'm not sure how foreigners will think of this food. It has its own strong smell. As I mentioned in the beginning, it's one of the fermented food so some people might not like it as same as Kimchi.

Enjoy your meal!💗

Written by T from Seoul Hunters

5:52 PM