Photograph of the finished Doenjang-guk

Korea · Canh tương đậu Doenjang-guk

Doenjang-guk

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 120 g
  • Photograph of Tofu Tofu 320 g
  • Photograph of Zucchini Zucchini 240 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Dried anchovies Dried anchovies 48 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Kombu seaweed Kombu seaweed 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer dried anchovies and kombu for 12 minutes to make broth, then remove the solids.
  2. 2 Strain the doenjang paste through a sieve into the pot to remove any lumps.
  3. 3 Add the sliced zucchini and cook for 5 minutes until tender.
  4. 4 Add the diced tofu and minced garlic, and cook for another 3 minutes.
  5. 5 Adjust the seasoning and sprinkle with green onions. This soup is seasoned less intensely than jjigae because it's eaten with rice.

With an appliance

  • Microwave 27 min

    Replace step 1: toss the dried anchovies, kombu, and water in a heatproof container at 700W for 7 minutes, let it rest for 3 minutes, then strain to remove the solids. Keep steps 2 to 5 unchanged so the zucchini and tofu don't become too soft.

Start cooking