Simple and hearty soy bean jigae (Korean style soup) with sweet and savory Kabocha. This is my new favorite dish that has the perfect balance of sweet and salty that will make you go for another bowl of rice !Serves: 4
Ingredients:
soy bean paste (any Korean brand) 2 tbs
dried anchovies 6-8
dried kelp 3 pieces
Kabocha squash 1 (wrap in foil and bake in oven for 45-50 min at 350 F)
zucchini 1
red onion 1
jalapeno 1
garlic cloves 2
firm tofu 1
Step 1
2 cups of water in a medium size pot and drop kelp and anchovies when the water starts to boil.Boil for 10 min.
Step 2
Remove the kelp and anchovies and discard and turn off heat.Step 3
Remove the flesh of Kabocha and cube them bite-size.
Step 4
Chop all remaining vegetables (garlic, jalapeno, red onion, zucchini).Step 5
Turn on the heat for the broth and when it starts to boil, drop all vegetables chopped above and using a mesh dissolve the soy bean paste and boil until the vegetables are tender about 8-10 min.
Step 6
Add the tofu and boil for 1 min.
Voila !So hearty and healthy !
