Korean Doenjang Chigae Bean Paste Tofu Soup Recipe

Water: The base of the soup, used to dissolve the doenjang and cook the ingredients.

Doenjang: Korean fermented soybean paste that gives the soup its distinctive umami flavor.

Tofu: Adds protein and a soft texture to the soup. You can use either firm or soft tofu.

Zucchini: Adds a fresh, slightly sweet flavor and a bit of crunch.

Mushrooms: Either shiitake or white mushrooms, they add an earthy depth to the soup.

Onion: Provides a sweet and savory base flavor.

Garlic: Adds a pungent, aromatic depth to the soup.

Gochugaru: Optional Korean chili flakes that add heat and a vibrant red color.

Sesame oil: Adds a nutty aroma and flavor to the soup.

Green onions: Used as a garnish to add a fresh, sharp flavor and a pop of color.

When preparing tofu, ensure you press it beforehand to remove excess water. This helps the tofu absorb more flavors from the doenjang broth. To press tofu, place it between two plates and put a weight on top, such as a can or a heavy book, for about 15-20 minutes. This step is especially important if you are using firm tofu.

• doenjang - Substitute with miso paste: Miso paste is also a fermented soybean paste and has a similar umami flavor, though it may be slightly less pungent than doenjang.

• tofu - Substitute with tempeh: Tempeh is also made from soybeans and has a firm texture that can hold up well in soups, providing a similar protein content.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative to zucchini.

• shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and meaty texture, making them a good substitute for shiitake mushrooms.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, but they can still provide the necessary aromatic base for the soup.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to provide a similar flavor, though it may be less intense.

• gochugaru - Substitute with red pepper flakes: Red pepper flakes can provide a similar level of heat and spice, though the flavor profile may be slightly different.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness and depth of flavor, though it lacks the nutty aroma of sesame oil.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the flavors.
• Transfer the Korean Doenjang Chigae into airtight containers. Glass containers are ideal as they do not retain odors and are easy to clean.
• If you plan to consume the soup within 3-4 days, store it in the refrigerator. Make sure the lid is tightly sealed to maintain freshness.
• For longer storage, freeze the soup. Divide it into individual portions to make reheating easier and more convenient.
• Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing process helps preserve the texture and flavor.
• Reheat the soup on the stove over medium heat until it reaches a gentle boil. Stir occasionally to ensure even heating.
• If the soup appears too thick after reheating, add a splash of water or vegetable broth to achieve the desired consistency.
• Garnish with fresh green onions just before serving to add a burst of color and flavor.

• Stovetop Method: Place the leftover Korean Doenjang Chigae Bean Paste Tofu Soup in a pot. Add a splash of water or vegetable broth to maintain the soup's consistency. Heat over medium heat, stirring occasionally, until it reaches a gentle boil. Ensure the tofu and vegetables are heated through.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Check the temperature and heat in additional 30-second increments if needed until the soup is hot.

• Slow Cooker Method: Pour the leftover soup into a slow cooker. Set it on low heat and let it warm up for 1-2 hours. This method is perfect for a gentle reheat that allows the flavors to meld even more.

• Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl with the soup over the simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the soup is heated through. This method is ideal for a gentle reheat that prevents overcooking the tofu and vegetables.

• Oven Method: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish and cover it with aluminum foil. Heat for 20-30 minutes, or until the soup is hot throughout. This method is useful if you are reheating a large quantity of soup.

• Pot: Use this to bring the water to a boil and cook all the ingredients together.

• Stirring spoon: Essential for stirring the doenjang until it dissolves and for mixing the ingredients.

• Knife: Needed for chopping the tofu, zucchini, mushrooms, onion, garlic, and green onions.

• Cutting board: Provides a surface for safely chopping all the vegetables and tofu.

• Measuring cups: Use these to measure out the water, tofu, zucchini, mushrooms, and onion accurately.

• Measuring spoons: Necessary for measuring the doenjang, gochugaru, and sesame oil.

• Garlic press: Optional, but useful for mincing the garlic quickly and efficiently.

• Serving bowl: Use this to serve the finished soup, garnished with chopped green onions.

Prep ingredients in advance: Chop tofu, zucchini, mushrooms, and onion ahead of time and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Boil water in a kettle: Boil water in an electric kettle to speed up the process.

One-pot cooking: Use a single pot to reduce cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.