Korean-Chinese fusion?

Fact: my husband is Korean and I’m not.  Before we met, I did not have much experience with Korean food.  Now after almost 6 years together and a whole lot of kimchi (fermented cabbage) and mandu (dumplings) later, I can still only make one “Korean” dish that he enjoys – dwengjang chigae.  This is a stew made with soybean paste and traditionally contains tofu, mushroom and various vegetables.  I had originally gotten the recipe from my sister-in-law and throughout the years, have tweaked it to make it my own.  For instance, I add fish and beef balls, the kind you use for hot pot, and pork belly.  I also add tons of veggies and kimchi to make it a more hearty dish that you can have as a meal on its own.  This dish is perfect during the winter or on a rainy day and really hits the spot!

The starch.

The protein.

Dwengjang Chigae

Perfect with a bowl of rice!

Recipe:

  • 1 large potato
  • 1 medium zucchini
  • 1 small onion
  • 1 clove garlic, minced
  • 6-8 white mushrooms
  • pork belly
  • kimchi
  • 3-4 tbsp soybean paste or to taste
  • 16-20 fish/beef balls
  • 1 package of medium firm tofu
  • vegetable oil
  1. Heat oil in large pot on medium heat.
  2. Saute potato until 1/3 cooked (couple minutes).
  3. Add garlic, pork belly and onion and cook until pork belly is half cooked.
  4. Add zucchini and mushrooms and cook until a bit soft (couple minutes).
  5. Add desired amount of kimchi.
  6. Add enough water so that it is 1 inch above all the ingredients in the pot.
  7. Increase heat and bring water to a boil.
  8. Add desired amount of soybean paste.
  9. Add fish/beef balls.
  10. Reduce heat to low-medium and cook until paste has dissolved and potato almost soft.
  11. Add tofu and cook for a few more minutes.
  12. Eat!

Notes and tips:

You can also use canned clams or sausage in place of the fish/beef balls and pork belly.  Just add it before you add the water.  Add more or less soybean paste and kimchi depending on how flavourful and spicy you like it.

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10 thoughts on “Korean-Chinese fusion?

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