Soybean Paste Stew()

A very popular dish in South Korea

Preparation time: 10
minutes

Cook time: 20 minutes

Serves: 2 people

Ingredients

3 tsp of soybean paste

20 dried anchovies
1 piece of dried kelp (optional)
5 oz of Short-neck Clams (optional)
3 cups of water
2 tsp of minced garlic
1 tsp of Korean hot pepper flakes
4 oz of Korean radish
of a zucchini
of a medium-sized onion
of a red chili pepper
of a green chili pepper
of a green onion
4 oz of soft or regular tofu

Directions
1. Start off my washing the clams.
2. Then boil 3 cups of water to start the broth.
3. Put 20 heads of anchovies and one piece of kelp that is about 5in by 5in into the boiling water and let it boil for about 15 minutes. After 15
minutes, remove the anchovies and kelp from the water.
4. Next, get the vegetables ready but washing them and cutting them. Cut the tofu into small cubes.
5. Then dissolve 3 tsp of soybean paste into the broth. Let it boil for 3 min on medium heat and add 1 teaspoon of red chili flakes (optional), 2
teaspoons of minced garlic and radish. Keep boiling until the radish is cooked.
6. Add the onion and zucchini and boil it for 3 min. When the stew is boiling up, skim off the foams.
7. If you decide to use clams, add short-neck clams and let it boil until they start to open up.
8. Add tofu. Add sliced red and green chili peppers and chopped green onions on top. Boil it for 2 min.

9. Then serve with rice (optional). Enjoy!