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)
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A simple, every day Korean soup made with soybean paste and Korean radish! It's vegan!
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Ingredients
- 1 pound Korean radish mu (무)
- 2 tablespoons doenjang 된장 (Korean fermented soybean paste)
- 1 scallion green part of a large scallion
- soup soy sauce or salt, to taste
- For the vegetable Broth: Or use anchovy broth
- 1/4 onion medium
- 2 dried shiitake mushrooms
- 1 dried kelp about 3 inch square, dashima 다시마, small piece
- 1 scallion white part
- 3 to 4 garlic plump cloves
- 1 dried red chili pepper or fresh hot chili peppers - optional, or 2 whole
- 6 cups rice rinsed water ssalddeumul (or plain water with 1 teaspoon of flour or rice flour)
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
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