Korean Soybean Paste Soup (Doenjang Guk)
User Reviews
5
Korean Soybean Paste Soup (Doenjang Guk)
Description
Korean Soybean Paste Soup (Doenjang Guk) begins with a savory broth crafted from dried kelp and anchovies, which is boiled and then combined with a seasoning mixture of soybean paste, chili paste, and minced garlic. The soup is strained to achieve a clear broth base, removing coarse particles from the soybean paste.
Thinly sliced zucchini and diced brown onion are added next, cooked until tender but still holding their shape. Medium-firm tofu cubes provide a soft, delicate texture, while shiitake and enoki mushrooms add subtle earthy notes and a gentle chewiness. The soup is gently simmered to develop and harmonize the flavors before serving.
This soup carries a mild spiced and umami-rich flavor profile, with the soybean paste lending a deep fermented taste balanced by the fresh vegetables and tofu. It serves well as a light accompaniment to rice or as part of a Korean meal offering variety in texture and flavor.
Ingredients
Main
- 1/2 zucchini 145 g / 5.1 ounces), I used Korean zucchini (also known as summer squash). I often find that a regular zucchini has a slightly bitter taste. - thinly sliced and cut into quarter circles, large
- 4 shiitake mushroom 50 g / 1.8 ounces), rinsed, stem removed and thinly sliced (You can use the stem when making the stock, small
- 1 pack enoki mushrooms (200 g / 7.1 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water
- 1/2 brown onion 35 g / 1.2 ounces), diced, small
- 250 g tofu 8.8 ounces), medium firm, diced or cut into small rectangular pieces, Korean
- 4 1/2 cup Kelp Korean style dashi, dried; for stock
- 4 1/2 cup anchovy Korean style dashi, dried; for stock
Soup seasoning sauce (mix these well in a small bowl)
- 3 Tbsp soybean paste Doenjang, Korean
- 1 tsp chili paste Gochujang, Korean
- 1 tsp garlic minced
Instructions
- Start boiling the dried kelp and dried anchovy stock (Korean style dashi) on high heat in a sauce pan. – It takes about 5 to 6 mins to rolling boil based on refrigerated stock. If you’re using freshly boiled stock, it takes 3 to 4 mins to rolling boil.
- Soon after adding the stock into a sauce pan, sieve through the soup seasoning sauce so that it blends well with the stock. Once you sieve through, you will notice some large particles from the soybean paste in the sieve. I personally like having my soup clear, so I discard this. But if you like, you can add this back into the soup.
- Once the broth starts to rolling boil, reduce the heat to medium and add the zucchini and the onion. Boil them for 2 to 3 mins.
- Add the tofu and boil for a further 1 to 2 mins.
- Add the shiitake mushroom and enoki mushrooms and boil for last the 1 to 2 mins.
- Turn the heat off and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Cholesterol | 1mg | 0% |
| Sodium | 509mg | 21% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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