Korean Hot Chilli Paste Stew

Korean Hot Chilli Paste Stew


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Using a Korean hot chilli paste called 'Kochujang' this is a great vegetarian stew with onion, zucchini and tofu.


Serves: 4 

  • 3 cups (750ml) water
  • 2 tablespoons Korean hot chilli paste
  • 1/2 yellow onion, diced
  • 1 medium zucchini, diced
  • 1 1/2 tablespoons garlic, crushed
  • 1 pinch salt, to taste
  • 1/2 teaspoon Korean red chilli powder
  • 1 teaspoon Dashida (Korean soup stock)
  • 400g tofu, 2x2 cm cubes
  • 4 spring onions, cut 4cm lengths

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Use a clay pot for better taste or a saucepan. Boil the water on medium high heat for 15 minutes. Put the Korean hot pepper paste in the water make it sure dissolves well.
  2. Add onion, zucchini, garlic, salt and red chilli powder. Cook for 15 minutes.
  3. Lower the heat to medium heat and add Dashida, tofu and spring onions, cook for another 10 minutes.

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