Korean Soybean Paste Soup (Doenjang Guk)
How to Make Korean Soybean Paste Soup (Doenjang Guk)
Nutrition Facts
Ingredients
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.
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Reviews from the Original Source
I needed a quick soup recipe that I could make while the rice was cooking. This was simple and delicious! I used the veg I had on hand: yellow onion, carrot (cut into slivers), and green cabbage (finely sliced). It went down a treat with the rice, kimchi, and a spicy tofu banchan. Kamsahamnida!
I think the only ingredient on this list I have cooked with before was Onion and still using all these others for the first time, this turned out sooooo delicious. I really enjoyed making it. Thank you for the recipe. Will definitely make again!
Great way to present a classic!
Thx!
Hi Sue,
I love this soup. Before, I could only get it from a Korean restaurant. But with this recipe, I'm making it every week. It's one of my favorite. It's easy to follow and it's the taste I wanted best. I've been cooking lot of Korean dishes lately and I'm just following your recipe. Thank you so much. My husband and friends love them. :)
Regards,
Sherry
While in the military, I spent three years in South Korea, and I ate a lot of Doenjang Guk. This recipe is easy to follow and is a dead ringer for the soup I enjoyed on many a cold night on the border in Korea. Thank you so much for posting this recipe!
Hi Sue! Thankyou for your fabulous site & recipes. Although I have made your Dashi broth, I was especially interested in the "healthier" version. Is the link from Amazon included in that category? Wondering what makes it healthier vs not as much. Thanks so very much! You are Amazing!
I made this recipe and I was so happy with how it turned out! It tasted just like the doenjang guk that I used to eat in Korea and it brought back fond memories of eating in my favorite kimbap jip. I added more salt to mine. I found the recipe really authentic to my memory as well as quick in prep and cook time. Thanks so much for sharing your cooking and cultural knowledge!
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