ReceptnaptárDoenjang-guk (light soybean paste soup)
Doenjang-guk is one of the most common everyday soups of Korean cooking: the fermented soybean paste gives a deeply umami base to a light vegetable soup that comes together in moments.
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Method
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- Dissolve the doenjang in a little cold water so that there are no lumps, then add it to the water or stock.
- Bring to the boil, add the potato and cook over medium heat for 6-7 minutes, until almost tender.
- Add the courgette and garlic and cook for a further 4-5 minutes.
- Stir in the tofu cubes and cook for another 2-3 minutes to heat them through.
- Sprinkle with the spring onion and serve piping hot. With rice, it is one of the basic accompanying soups of the Korean table.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always dissolve the doenjang separately in cold water before adding it to the hot liquid, so the soup will not be lumpy.
- Do not boil it for too long after adding the tofu, because it will crumble.
- With stock (anchovy or clam) the soup has more character than with plain water.
- You can vary the vegetables freely: mushrooms, radish or spinach are also excellent additions.
Frequently asked questions
What is the difference between doenjang and miso?
Both are fermented soybean pastes, but doenjang is coarser, has more character and is less sweet than Japanese miso.
Can doenjang be replaced with something else?
If you have none at home, plain miso paste gives a less authentic but perfectly edible version, although the flavour will be different.
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- Budae jjigae (Korean army base stew)
- Gyeran-jjim (steamed egg custard)
- Gyeranmari (rolled omelette)
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