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Doenjang Guk

Name: Doenjang Guk
Prep time: PT15 minutes
Cook time: PT20 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: South Korea
Ingredients: 2 tbsp Doenjang (Korean soybean paste) (Use a good quality doenjang for best flavor. You can adjust the amount to your taste.); 1 medium Zucchini (About 6-8 inches long. Can substitute with Korean squash (hobak) if available.); 1/2 block (approx. 7 oz or 200g) Firm or Medium Tofu (Drain the tofu well before cubing.); 2 stalks Scallions (Green Onions) (White and green parts separated. Slice thinly.); 4 cups (approx. 1 liter) Anchovy Broth (or Dashi) (For vegetarian option, use vegetable broth or mushroom broth. You can make anchovy broth by simmering dried anchovies and kelp in water.); 2 cloves Garlic (Minced finely.); 1/2 tsp Optional: Red Pepper Flakes (Gochugaru) (For a touch of spice.); 1/4 medium Optional: Onion (Thinly sliced.); 1/2 cup Optional: Mushrooms (Sliced (e.g., shiitake, enoki, or button mushrooms).)

Korean Soybean Paste Soup

A comforting and simple Korean soybean paste soup, perfect for an everyday meal. It's light, flavorful, and packed with vegetables.

준비 시간15 minutes

조리 시간20 minutes

총 시간35 minutes

1회 제공량4

난이도Easy

2개의 수정· Feb 8

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Doenjang Guk - South Korea traditional dish

🧂 재료

2 tbsp Doenjang (Korean soybean paste)(Use a good quality doenjang for best flavor. You can adjust the amount to your taste.)
1 medium Zucchini(About 6-8 inches long. Can substitute with Korean squash (hobak) if available.)
1/2 block (approx. 7 oz or 200g) Firm or Medium Tofu(Drain the tofu well before cubing.)
2 stalks Scallions (Green Onions)(White and green parts separated. Slice thinly.)
4 cups (approx. 1 liter) Anchovy Broth (or Dashi)(For vegetarian option, use vegetable broth or mushroom broth. You can make anchovy broth by simmering dried anchovies and kelp in water.)
2 cloves Garlic(Minced finely.)
1/2 tsp Optional: Red Pepper Flakes (Gochugaru)(For a touch of spice.)
1/4 medium Optional: Onion(Thinly sliced.)
1/2 cup Optional: Mushrooms(Sliced (e.g., shiitake, enoki, or button mushrooms).)

👨‍🍳 조리법

1
Prepare the vegetables: Wash the zucchini and slice it into half-moon shapes, about 1/4 inch thick. Cut the tofu into 1/2-inch cubes. Thinly slice the white and green parts of the scallions separately. Mince the garlic.
⏱️ 5 minutes
2
Make the doenjang base: In a medium pot, heat the anchovy broth over medium-high heat until it comes to a gentle boil. Reduce the heat to medium-low. In a small bowl, add the doenjang and a ladleful of the hot broth. Whisk until the doenjang is completely dissolved and smooth. This prevents clumps.
⏱️ 3 minutes
3
Combine and simmer: Pour the dissolved doenjang mixture back into the pot with the remaining broth. Add the sliced zucchini, minced garlic, and optional onion and mushrooms. Bring the soup to a gentle simmer over medium heat. Do not boil vigorously, as this can diminish the doenjang's flavor.
⏱️ 10 minutes
4
Add tofu and finish: Gently add the cubed tofu to the pot. Stir in the white parts of the scallions and optional red pepper flakes. Continue to simmer for another 5 minutes, allowing the tofu to heat through and absorb the soup's flavor.
⏱️ 5 minutes
5
Serve: Ladle the hot Doenjang Guk into bowls. Garnish generously with the sliced green parts of the scallions. Serve immediately with a bowl of rice.
⏱️ 1 minute

요리 기록 추적

💡 전문가 팁

✓Doenjang Guk is best enjoyed fresh. The flavor can change if reheated.
✓Adjust the amount of doenjang to your preference for saltiness and flavor intensity.
✓For a richer broth, you can add a small piece of dried kelp (dashima) while simmering and remove it before serving.
✓This soup is a staple in Korean households, often served as part of a balanced meal with rice and banchan (side dishes).

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add clams or mussels during the last 5 minutes of simmering for a seafood version.
Include other vegetables like potato, radish, or spinach.
For a spicier soup, add more gochugaru or a slice of fresh chili pepper.