Doenjang Guk (Korean Soybean Paste Soup)

🧂 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).)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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).

🔄 Variations

• 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.

🥗 Nutrition

Per serving