Mu Doenjang Guk (Korean Soybean Paste Radish Soup)
User Reviews
4.7
33 reviews
Excellent
-
Servings
4
-
Cuisine
Vegetarian
Mu Doenjang Guk (Korean Soybean Paste Radish Soup)
Report
A simple, every day Korean soup made with soybean paste and Korean radish! It's vegan!
Share:
Ingredients
- 1 pound Korean radish mu (무)
- 2 tablespoons doenjang 된장 (Korean fermented soybean paste)
- 1 green part of a large scallion
- soup soy sauce or salt to taste
- For the vegetable Broth: Or use anchovy broth
- 1/4 medium onion
- 2 dried shiitake mushrooms
- 1 small piece dried kelp about 3 inch square, dashima 다시마
- 1 white part of a large scallion
- 3 to 4 plump garlic cloves
- 1 or 2 dried whole red chili peppers or fresh hot chili peppers - optional
- 6 cups of rice rinsed water ssalddeumul (or plain water with 1 teaspoon of flour or rice flour)
Add to Shopping List
Instructions
- Add the water to the pot along with all of the broth vegetables. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, for 10 minutes.
- Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.
- Remove the aromatic vegetables, reserving the mushrooms.
- Thinly slice the mushrooms.
- Stir in the soybean paste, or run them through a strainer in the broth if you don’t want the bean pieces in your soup.
- Add the radish and mushrooms, and boil until the radish turns translucent and soft, about 10 minutes.
- Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
Other Recipes
You'll Also Love
