Winter calls for warm, hearty soups, and if you’re a fan of Korean food, Doenjang-guk should be on your menu. Made with a rich soybean paste base, this traditional soup is packed with flavour and nutrients. It’s quick to make, comforting, and a great way to embrace Korean cuisine this winter.
Doenjang-guk is a classic Korean soup made with doenjang, a fermented soybean paste. Known for its savoury and slightly tangy taste, doenjang is a staple in Korean kitchens and is used to create dishes that are both flavourful and nourishing.
This soup is typically light yet hearty, featuring simple ingredients like tofu, mushrooms, spinach, or zucchini. It’s often served as part of a traditional Korean meal alongside rice and side dishes. The fermented soybean paste is not only delicious but also rich in probiotics, making it an excellent choice for gut health and immunity.
Doenjang-guk is perfect for cold days when you crave something warm and wholesome but don’t want to spend hours in the kitchen. Its simplicity and versatility make it an ideal dish for both Korean cuisine enthusiasts and those new to it.
Here’s a detailed step-by-step guide on how to make Doenjang-guk:
Step 1: In a medium-sized pot, bring 4 cups of water to a gentle boil. Add the minced garlic for a fragrant base.
Step 2: Scoop 2 tablespoons of doenjang into the pot and stir well until it dissolves completely. This creates the savoury foundation of your soup.
Step 3: Add sliced zucchini and any additional vegetables like mushrooms. Let them simmer for 5-7 minutes until tender.
Step 4: Gently add the cubed tofu to the pot, stirring carefully to avoid breaking it. Allow it to absorb the flavours for another 3-4 minutes.
Step 5: Toss in the spinach or greens, letting them wilt gently in the hot soup.
Step 6: Ladle the soup into bowls and garnish with spring onions or chilli flakes if desired. Serve hot with steamed rice for a complete meal.
This quick and easy Doenjang-guk is sure to warm you up while satisfying your cravings for a healthy, flavourful Korean dish.
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Here’s a detailed step-by-step guide on how to make Doenjang-guk
Bring 4 cups of water to a gentle boil in a pot and add minced garlic for a fragrant base.
Stir in 2 tablespoons of doenjang until fully dissolved to create the savoury soup base.
Add sliced zucchini and mushrooms, simmering for 5-7 minutes until tender.
Gently add cubed tofu, stirring carefully, and let it cook for 3-4 minutes.
Toss in spinach or greens, allowing them to wilt in the hot soup.
Serve the soup in bowls, garnished with spring onions or chilli flakes, alongside steamed rice.
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