In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares a broth with doenjang (Korean miso paste) and a little sugar, then spices it with red-pepper powder and fresh chile. David Chang: Easy Soup More David Chang Recipes

201003-ip-david-chang.jpg
David Chang
March 2011

Gallery

Recipe Summary

total:
30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the canola oil in a large pot. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the water and doenjang and whisk until dissolved. Add the soy sauce, brown sugar and kochukaru and bring to a boil. Add the bean sprouts and zucchini and cook until the zucchini is just tender, about 2 minutes. Add the tofu cubes and cook until the tofu is heated through, about 2 minutes. Ladle into bowls, garnish with the sliced chile and serve.

    Advertisement

Notes

Doenjang and kochukaru are available at Korean and Asian markets.

Advertisement