Ingredients with Measurements:
- 1 cup mung bean paste
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic and sauté for 5 minutes until the onion is translucent.
3. Add the mung bean paste to the pot and stir well to combine with the onion and garlic.
4. Add the water to the pot and stir well to combine.
5. Add the salt, black pepper, cumin, coriander, turmeric, and paprika to the pot and stir well to combine.
6. Add the tomato paste to the pot and stir well to combine.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes.
8. Stir the stew occasionally to prevent the mung bean paste from sticking to the bottom of the pot.
9. After 30 minutes, add the lemon juice to the pot and stir well to combine.
10. Taste the stew and adjust the seasoning as needed.
11. Serve the stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing the onion and garlic
- Low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-flavored oil.
- Chopped fresh parsley can be substituted with chopped fresh cilantro or basil.
Variations:
- Add diced potatoes or carrots to the stew for extra texture and flavor.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add cooked chicken or beef to the stew for extra protein.
Tips and tricks:
- Rinse the mung bean paste before using it to remove any excess starch.
- Use a wooden spoon to stir the stew to prevent the mung bean paste from breaking down.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls and garnish with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve the stew with crusty bread or rice.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Mung bean paste stew is a traditional Korean dish that is often served during the winter months.
Flavor profiles:
- The stew has a savory, slightly spicy flavor with a hint of sweetness from the mung bean paste.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Region: Korean