Rich, flavorful, hearty soup perfect any time of year.

Doenjang Guk - Fermented Soybean Paste Soup

Serves 4-6

I make Doenjang Guk year round but when the weather cools down, it is the first soup I crave. Although I did not grow up Korean, like Jjangmyeon, Doenjang Guk is one of the recipes that instantly feels familiar. Occasionally I’ll add about 250g of bok choy leaves into the soup a minute or two before the scallions.

Click “here” to learn how to make rice water.

Ingredients

Broth

1,400ml (7 c) rice water, broth or water

300g (1 large) onion, sliced with the grain and cut in half horizontally

100g (5 medium) fresh shitake mushrooms, sliced .25 in thick

5g (2 in piece) dashima

5g (1 t) ginger, minced

4 garlic cloves, minced

2 cheongyang or serrano chilis, sliced

Soup Seasoning

6 T doenjang

1 T gochujang

1 T fish sauce

1 T soup soy sauce

1 t sesame oil

.25 t pepper

Soup Fillings

270g (2 c) Korean squash, .25 in pieces

250g (1.5 c) potato, .25 inch dice

230g (.5 lb) medium or soft tofu, cubed - optional

Finishing

30g (about 2) scallions, sliced

2 t rice wine vinegar

Recipe Know-how

1.      Combine soup seasoning in a medium bowl. Set aside.

2.      In a medium pot add broth ingredients and bring to boil.

• Add soup seasoning.

Optionally, you can remove any remaining small chunks of soybean from the doenjang. To do this, place a fine mesh strainer into the broth (do not allow any of the vegetables to enter the strainer). Add the soup seasoning. Using a spoon mix the seasoning into the soup broth until there are only pieces of soybean left behind. Discard the soybeans and continue on.

• Reduce heat to medium low. Simmer covered for 15 minutes.

• Remove and discard dashima.

• Add potatoes. Simmer 7 minutes.

• Add squash. Simmer 7 minutes

• Add tofu if using. Simmer 3 minutes.

• Add scallions and vinegar. Simmer 2 minutes.

• Taste for seasoning adjusting, as necessary.

3.      Serve with rice and buchu kimchi.