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Korean Soybean Paste Soup (Doenjang Guk)

How to Make Korean Soybean Paste Soup (Doenjang Guk)

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 83 kcal
Course: Soup
Cuisine: Korean

Ingredients

Main
  • 1/2 large 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
  • 4 small shiitake mushrooms (50 g / 1.8 ounces), rinsed, stem removed and thinly sliced (You can use the stem when making the stock.)
  • 1 pack enoki mushrooms (200 g / 7.1 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water
  • 1/2 small brown onion (35 g / 1.2 ounces), diced
  • 250 g Korean tofu (8.8 ounces), medium firm, diced or cut into small rectangular pieces
  • 4 1/2 cup Dried kelp and dried anchovy stock (Korean style dashi)
Soup seasoning sauce (mix these well in a small bowl)
  • 3 Tbsp Korean soybean paste (Doenjang)
  • 1 tsp korean chili paste (Gochujang)
  • 1 tsp minced garlic 

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the tofu and boil for a further 1 to 2 mins.
  5. Add the shiitake mushroom and enoki mushrooms and boil for last the 1 to 2 mins.
  6. Turn the heat off and serve.

Nutrition Information

Calories 83kcal (4%) Carbohydrates 8g (3%) Protein 6g (12%) Fat 2g (3%) Cholesterol 1mg (0%) Sodium 509mg (21%) Potassium 281mg (8%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 50IU (1%) Vitamin C 5.6mg (6%) Calcium 41mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 83

% 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.