There are several variations of soybean paste stew you could make. I mentioned in my previous post that you could make soybean stew practically with any ingredients you want whether you are a vegetarian or a meat eater. You could also make the stew more like a watery soup by adding plenty of water and serve it as a side soup next to your steamed rice. Or, you could make it thick with just little bit of added water. One of special ways to enjoy thick soybean paste stew is to mix it with steamed rice in a large bowl together with some fresh vegetables and little bit of red pepper paste. It will make an instant bibimbap, a form of popular Korean dish which literally means "mixed/stirred rice" or "mixed/ stirred meal".
For 2 servings:
soybean paste (1 1/2 tbl)
dry anchovies(10, chopped)
water (1 cup)
shrimps (4, chopped)
onion (1/2, chopped)
shitake mushrooms (4, sliced)
white zucchini (1/3, sliced)
tofu (1/2, diced)
red pepper paste (1/2 tbl)
a handful of garlic chives or arugula leaves
1.Remove the head and entrails (dark in color) from dry anchovies. Though I normally use whole anchovies for making soup stock, in this recipe, it's necessary to clean each anchovy because they are ground and are added to the soup directly.
2.Chop dry anchovies coarsely.
3.Chop shrimps, onion and scallion, and slice zucchini, mushrooms and some red pepper.
4.In high heat, add prepared dry anchovies, shrimps, mushrooms and zucchini to a pot. Add water (1 cup) and soybean paste (1 1/2 tbl), and bring it boil.
5.When the stew starts boiling, add tofu.
6.Add chopped scallion, chilies and garlic for seasoning shortly after, and cook for 5 to 10 minutes over medium heat.
7.Place some fresh vegetables like garlic chives or arugula leaves over steamed rice.
8.Add a scoop of thick soybean paste stew.
9.Add little bit of red pepper paste for seasoning.
Soybean Paste Soup with Beef Stock
Soybean Paste Stew with Anchovy Stock