How to make Korean soybean paste soup? Three ways to make Korean soybean paste soup

Korean soybean paste soup is a delicious food that originated from Korea. In Korea, everyone, whether upper class or lower class, loves to eat soybean paste soup. Because it tastes delicious and is low in fat and calories, many people fell in love with the taste of soybean paste soup after it was introduced to China. There are many ways to make soybean paste soup, and it can also be made with different ingredients. Below, I will introduce three methods of making Korean soybean paste soup.

Method 1

Ingredients: soybean paste (one large spoonful), pork (a small piece), potatoes (two), onion (a quarter), green pepper (1), tofu (half a piece), and rice washing water.

Production steps

1. Slice or dice potatoes into pieces about the size of grapes, dice pork into pieces about the size of soybeans, shred onions, cut green peppers into sections, and cut tofu into cubes;

2. Add potatoes and pork, add rice washing water, bring to a boil over high heat, then turn to medium heat, cook for about 15 minutes, then turn to low heat, add soybean paste and green onions;

3. After cooking for about 10 minutes, add peppers and tofu. After cooking for another 5 minutes, add some MSG or seasonings, turn off the heat, and the soybean paste soup is ready.

Method 2

Ingredients: 4 tablespoons of soybean paste (traditional yellow paste, a basic Korean seasoning sauce made from fermented soybeans), 1 tablespoon of chili paste (Korean chili paste), 1/2 scallion, 1 red pepper, 1 green pepper, 1 tablespoon of minced garlic, 15 grams of dried fish, 3 cups of water, and salt to taste.

Production steps

1. Cut the squash, onion and tofu into 1.5 cm square pieces. Soak the mushrooms in water, remove the stems and cut into pieces of the same size as the onions (if you use dried mushrooms, wash them gently with water and then soak them for 30 minutes. If you soak them for too long, the flavor of the mushrooms will fade). Cut the green onion, red pepper and green pepper into 0.5 cm segments.

2. Stir-fry the dried fish for a while, add appropriate amount of water and bring to a boil. Filter with gauze after removing from the pot to make clear dried fish soup. Slowly stir in soybean paste and then chili sauce and bring to a boil (be sure to skim off the floating foam);

3. Add the zucchini, onion, tofu and mushrooms in turn and cook together. Finally, add the red pepper, green pepper, onion and minced garlic. Add salt and adjust the saltiness according to personal taste. The soybean paste soup is ready.

Method 3

Ingredients preparation: one potato, one onion, a piece of tofu, a few bean sprouts, a zucchini, a little beef, some small whitebait, a small pepper, a spoonful of Korean bean sauce, a spoonful of hot sauce, and salt.

Production steps

1. Take a Korean stone pot, add water and bring to a boil;

2. Slice potatoes, tofu and onions, add potatoes when water is boiling, and add onions when the heat is about to be turned off;

3. Slice the beef and fry until cooked. Add all the ingredients into the pot and add the required seasonings.

4. Add salt to taste, add onion, remove from heat and the soybean paste soup is ready.