KOREAN HOT BEAN PASTE RECIPES

Steps:

• In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
• Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
• Stir in tofu and cook until tofu has expanded and vegetables are tender.
• Best served with rice and kimchi.

Steps:

• Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
• Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
• Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.