Recipe: Den Jang Cheegae


  1. 1 tbsp den jang (fermented bean curd paste available in Korean markets)
  2. 1 onion, chopped 3. one cup dried or fresh shitake or oyster mushrooms (when using dried, be sure to soak them 10 minutes and rinse them at least 3 times)
  3. 1 jalapeno pepper, chopped (optional)
  4. 1-2 tsp dried anchovy powder or 1 dried powdered anchovy tea bag or 2-3 whole dried anchovies
  5. 1/2 Italian or Korean squash, chopped
  6. 1 package tofu, sliced


  1. Fill 3 quart pot about 1/3 with water.
  2. Put everything except the tofu in the pot. Bring to a boil.
  3. Reduce the heat and continue to boil at a medium heat for 10 to 15 minutes.
  4. Turn the heat up to high and add the tofu. Allow to boil.
  5. Reduce heat to medium and continue to boil for 5 minutes, no more than 10 minutes. Tofu will taste bitter if cooked too long.
  6. Turn off heat and serve with Rice.

Cooking time (duration): 30 minutes

Diet (other): Low calorie, High protein

Number of servings (yield): 4

Meal type: dinner

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