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Doenjang Guk
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.
đ§ Ingredienser
- 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).)
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 1 minute
đĄ Proffstips
- âDoenjang Guk is best enjoyed fresh. The flavor can change if reheated.
- âAdjust the amount of doenjang to your preference for saltiness and flavor intensity.
- âFor a richer broth, you can add a small piece of dried kelp (dashima) while simmering and remove it before serving.
- âThis soup is a staple in Korean households, often served as part of a balanced meal with rice and banchan (side dishes).
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.