INGREDIENTS

INSTRUCTIONS

A chigae is usually a hot soup comprised of several ingredients. In
this case, meat has been cooked with fish, the one to impart body,  the
other to add flavor. Kochu Chang is red bean paste, which may be
purchased at many Oriental food stores. If it is not available,
Japanese miso sauce may be substituted.  Shred the beef into 2-inch
lengths. Cut the red snapper across the  body into 1 1/2-inch widths,
leaving the bones inside. Cut the  scallions into 2-inch cubes. Arrange
the pieces of fish on the bottom  of a pot. Add the scallions, then the
beef. Now add the garlic. Mix  the kochu chang with water and pour it
over the other ingredients.  Bring to a boil, then reduce the heat and
simmer for 20 minutes. Just  before serving add the bean curd and cook
for 3 minutes.  Variation: Instead of red snapper, use a 1 1/2 to
2-pound sea bass,  or a 1-pound codfish, or 2 small lobsters.  Source:
The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

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