Doenjang-guk (된장국 (Doenjang-guk))
Overview
Doenjang-guk is a Korean soup seasoned with doenjang, the thick fermented soybean paste. A light stock is made by simmering dried anchovies and a square of kelp in water, then the doenjang is dissolved in it through a sieve. Common additions are cubes of soft tofu, thin slices of Korean radish, napa cabbage leaves, spinach, shepherd's purse in spring or dried radish greens called siraegi in winter, and clams for extra flavour. A little garlic and a sliced green chilli are added at the end with spring onion. Thinner and milder than doenjang jjigae, the stew made with the same paste, it is a savoury, comforting everyday soup.
History
Doenjang-guk is one of the most common guk, the soups served with rice at almost every Korean meal, including breakfast. Doenjang itself is among the oldest Korean foods: blocks of fermented soybeans called meju are aged in brine in large earthenware jars, and families traditionally made their own each year. The soup changes with the seasons, from spring greens to winter radish leaves, and every household has its own way of making it.
Main ingredients
Soybean paste, tofu, napa cabbage, radish, clams, spring onion. The soup is built on anchovy and soybean paste broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Cabbage soups · More soups from South Korea
Recipe
Method
- 110 min
Simmer the anchovies and kelp in 1.2 l water for 10 minutes, then strain.
- 2
Dissolve the doenjang into the stock through a sieve.
- 38 min
Add the radish and cabbage and simmer for 8 minutes.
- 4
Add the tofu, clams and garlic and cook until the clams open.
- 5
Add the chilli and spring onion and serve with rice.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
