Dwen-jang Chi-gae
Bean Paste Stew with Beef & Vegetables

Dwenjang chigae is a traditional soup-based dish, primarily made from dwenjang (soybean paste) that is regarded as one of the representative dishes of Korea. It usually contains a variety of vegetables, including but not limited to, slices of mushrooms, zucchinis, onions, tofu (bean curd), and red/green chili peppers

Additionally, tofu along with several shellfish including small mussels, clams, shrimp and/or anchovies are can also be added to enhance its flavors. This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes.


Recipe Ingredients

  • 8 oz beef - sliced
  • ½ squash - cut in half, slice ½ inch thick
  • 4 oz carrot - sliced
  • ½ onion - sliced
  • 1 medium potato - quartered, then slice ½ inch thick
  • 2 green onions - chopped
  • 2 chilies - sliced
  • 10 oz tofu (cubed)
  • 4 tbsp dwenjang (fermented soybean paste)
  • 1 tbsp gochujang (red chili pepper paste)
  • 1 tbsp gochugaru (red chili pepper flakes)
  • 1 tbsp minced garlic
  • 1 tsp sesame oil
  • Shellfish - mussels, shrimps, etc. (optional)
  • 3 - 3½ cups of water

Cooking Directions

  1. In a pot, add sesame oil, sauté beef. Add water, bring to a boil.
  2. Mix around dwenjang, gochujang, and gochugaru.
  3. Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
  4. Add rest of the vegetables and tofu. Cook for another 1-2 minute.
  5. Serve with rice.