How to Make Korean Soybean Paste Soup (Doenjang Guk)
Keyword: doenjang, soybean paste
Author: Sue | My Korean Kitchen
1/2large zucchini(145 g / 5.1 ounces), I used Korean zucchini (also known as summer squash). I often find that a regular zucchini has a slightly bitter taste. – thinly sliced and cut into quarter circles
4small shiitake mushrooms(50 g / 1.8 ounces), rinsed, stem removed and thinly sliced (You can use the stem when making the stock.)
1packenoki mushrooms(200 g / 7.1 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water
1/2small brown onion(35 g / 1.2 ounces), diced
250gKorean tofu(8.8 ounces), medium firm, diced or cut into small rectangular pieces
Start boiling the dried kelp and dried anchovy stock (Korean style dashi) on high heat in a sauce pan. – It takes about 5 to 6 mins to rolling boil based on refrigerated stock. If you’re using freshly boiled stock, it takes 3 to 4 mins to rolling boil.
Soon after adding the stock into a sauce pan, sieve through the soup seasoning sauce so that it blends well with the stock. Once you sieve through, you will notice some large particles from the soybean paste in the sieve. I personally like having my soup clear, so I discard this. But if you like, you can add this back into the soup.
Once the broth starts to rolling boil, reduce the heat to medium and add the zucchini and the onion. Boil them for 2 to 3 mins.
Add the tofu and boil for a further 1 to 2 mins.
Add the shiitake mushroom and enoki mushrooms and boil for last the 1 to 2 mins.