My dad made dinner for us again on Thursday, this time a soup he invented. Let’s call it Pasta e Fagioli with doenjang (Korean miso/soybean pate) and gochujang (Korean chili paste).
The gochujang added a really nice heat, not so spicy that it overpowered the rest of the soup, but definitely noticeable on your tongue. The doenjang was more subtle, but it added both a savory element and salt. It balanced well with the spice of the gochijang.
The soup also had bow tie pasta, peruvian beans, red chard and the soup basics of onions, carrots and tomatoes. This was the first time I’ve had Peruvian beans, and they are really nice. The skin stays firm enough to keep the beans intact, but isn’t tough or nasty and the bean meat gets soft and creamy. I think they’d be great in other bean applications like chili, bean salad, or even refried beans.
The one thing I didn’t like about the soup was that dad cooked it in a cast iron pot, and it gave it a metallic flavor. He and my sister didn’t notice it though, so it’s probably not an issue for most people.