📝 About This Recipe
Doenjang-guk is the quintessential comfort food of Korea, a soul-warming soybean paste soup that has anchored family dinner tables for centuries. Unlike its thicker cousin, Doenjang-jjigae, this soup is light, brothy, and features the deep, earthy umami of fermented soybeans balanced by a delicate anchovy base. It is a nutritional powerhouse that perfectly captures the 'homestyle' essence of Korean cuisine, offering a complex salty-sweet profile that is both invigorating and soothing.
🥗 Ingredients
The Anchovy Kelp Stock
- 8-10 pieces Dried large anchovies (heads and guts removed to prevent bitterness)
- 1 piece Dried kelp (Dashima) (about 2x2 inches)
- 6 cups Water (filtered water is best)
- 2 pieces Dried shiitake mushrooms (optional, for extra depth)
The Soup Base
- 3-4 tablespoons Korean Soybean Paste (Doenjang) (adjust to taste preference for saltiness)
- 1/2 tablespoon Korean Red Chili Paste (Gochujang) (adds a hint of sweetness and color)
- 1 tablespoon Garlic (minced fresh)
Vegetables and Protein
- 1 cup Korean radish (Mu) (peeled and sliced into thin bite-sized squares)
- 1/2 block Medium-firm tofu (cut into 1/2 inch cubes)
- 1/2 medium Zucchini (sliced into half-moons)
- 1/2 medium Onion (sliced into thin wedges)
- 3-4 large leaves Napa cabbage leaves (roughly chopped)
- 2 stalks Green onions (chopped diagonally)
- 1 piece Fresh red or green chili pepper (sliced thinly for a kick)
👨🍳 Instructions
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1
Prepare the anchovies by removing the heads and the black innards (guts). This step is crucial to ensure your broth remains clear and sweet rather than bitter.
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2
In a large pot, combine 6 cups of water, the cleaned anchovies, dried kelp, and dried shiitake mushrooms. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to medium-low. Remove the kelp after 5 minutes (to prevent it from becoming slimy), but let the anchovies and mushrooms simmer for another 10 minutes.
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4
Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear, golden liquid to the pot.
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5
Add the sliced Korean radish to the broth. Bring back to a boil and cook for about 5 minutes until the radish begins to look translucent.
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6
Place the Doenjang and Gochujang in a small fine-mesh strainer. Submerge the bottom of the strainer into the broth and use a spoon to rub the paste through the mesh. This ensures a silky smooth broth without chunky soybean bits.
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7
Add the onions, zucchini, and napa cabbage to the pot. Stir gently to combine.
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8
Simmer the vegetables for about 7-8 minutes until they are tender but still hold their shape.
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9
Stir in the minced garlic and the cubed tofu. Let the soup simmer for another 3-5 minutes so the tofu absorbs the flavors of the broth.
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10
Taste the soup. If it is too salty, add a splash of water; if it needs more depth, add another teaspoon of Doenjang.
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11
Add the chopped green onions and the sliced chili peppers. Let them cook for just 1 minute to release their aromatics.
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12
Turn off the heat and ladle the steaming soup into individual bowls, ensuring everyone gets a generous portion of tofu and vegetables.
💡 Chef's Tips
For the most authentic flavor, use 'Rice Wash Water' (Ssal-tteumul) from rinsing your rice as the base liquid instead of plain water. Don't boil the Doenjang for too long; adding it after the radish is partially cooked preserves the beneficial probiotics and delicate aroma. If you are vegan, replace the anchovy stock with a vegetable broth made from dried shiitake, kelp, and radish. Always use a strainer to dissolve the paste; the leftover bean husks in the strainer can be discarded for a more refined 'Guk' style soup. Feel free to swap napa cabbage with spinach or shepherd's purse (naengi) for a seasonal spring variation.
🍽️ Serving Suggestions
Serve alongside a bowl of freshly steamed short-grain white or purple rice. Pair with classic Korean side dishes (Banchan) like Baechu Kimchi and seasoned spinach. Include a side of Korean rolled omelet (Gyeran-mari) for a complete, protein-rich meal. For a hearty dinner, serve this soup as a palate cleanser alongside Korean BBQ like Bulgogi or Galbi. Enjoy with a glass of chilled Barley Tea (Bori-cha) to complement the earthy notes of the soybean paste.