Doenjang Guk (Soybean Paste Soup with Beef and Watercress)
User Reviews
5
Doenjang Guk (Soybean Paste Soup with Beef and Watercress)
Description
This traditional Korean soybean paste soup starts with a light yet flavorful anchovy and sea kelp broth base. Incorporating doenjang adds a fermented, savory flavor with texture from soybean bits. Thin slices of beef cook gently in the broth, enriching it further. Fresh watercress and chopped Asian chives provide a bright, slightly peppery contrast and fresh texture. Garlic and optional gochugaru flakes or fresh chili introduce aromatic and spicy notes.
Simmering only briefly maintains the greens' freshness while melding flavors. The soup is typically served hot with rice, fitting well as a starter or light meal.
Removing foam after adding beef clarifies the broth but is optional. Adjust salt to taste before serving. The recipe’s mild spice elements can be omitted or adjusted to preference.
Ingredients
- 6-7 anchovy deveined, large, dried
- 1 large piece dried sea kelp aka dashima
- 4 cups rice water or plain water
- 2 tbsp Korean soybean paste aka doenjang
- 1/3 lb beef sirloin thinly sliced, or rib-eye
- 1 bunch watercress hard stems trimmed
- 1/3 cup Asian chives chopped
- 2 cloves garlic minced
- 2 tsp gochugaru optional, Korean chili flakes
- 1 red chili pepper sliced, optional, fresh
Instructions
- To make anchovy stock, combine anchovy, sea kelp and water in a pot. Bring it to boil, then simmer over low heat for 5 minutes. Discard the anchovies and sea kelp.
- Add soybean paste into the simmering anchovy stock by smearing on a wooden spoon. I used a small mesh to press down the paste, but you can also use a wooden spoon to smear. Dump all the chunky soybean remains back into the stock.
- Add beef and stir. Skim off the foam on top if you want to get the clear broth, but it is an optional step.
- Add the watercress, Asian chives, and garlic. Sprinkle Korean chili flakes and fresh chili to give a little spicy kick, optional.
- Remove the pot from the heat. The remaining heat in the pot will cook the watercress and chives. You can taste the broth and adjust the seasoning with salt, if needed. Serve hot with rice
User Reviews
Overall Rating
5
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