Doenjang Guk

Mise en place

Ingredients

The method

Step by step

1. 1

   Combine the dried anchovies, dried kelp, and 6 cups of water in a medium-sized pot.

   Cook’s note: For a clearer broth, you can gently wipe the kelp with a damp cloth to remove any white residue, but avoid rinsing it as that removes some of its flavor-enhancing properties.

2. 2

   Bring the broth to a rolling boil over medium-high heat, then reduce the heat to medium-low and gently simmer for 15 minutes to extract maximum flavor.

   About 15 min

   Cook’s note: Do not over-simmer the kelp, as it can release a slimy texture if cooked for too long.

3. 3

   Carefully remove and discard the softened anchovies and kelp from the broth using tongs or a slotted spoon.

   Cook’s note: The anchovies and kelp have imparted their flavor and are no longer needed; removing them prevents the broth from becoming cloudy or overly fishy.

4. 4

   While the broth simmers, mince the garlic cloves, dice the zucchini, potato, and yellow onion into bite-sized pieces, slice the green chili pepper (if using) into thin rounds, and cut the tofu into 1/2-inch cubes. Thinly slice the scallions for garnish.

   Cook’s note: Ensure all vegetables are cut to a similar size for even cooking and a pleasant texture in every spoonful.

5. 5

   In a small bowl, whisk the doenjang with one ladleful of the warm broth until it forms a smooth, lump-free paste.

   About 1 min

   Cook’s note: This crucial step ensures the doenjang dissolves evenly into the soup, preventing clumps and distributing its rich flavor throughout.

6. 6

   Add the smooth doenjang mixture, minced garlic, diced potato, and diced yellow onion to the pot with the broth.

   Cook’s note: Potatoes and onions require a longer cooking time, so they are added first to ensure they become tender.

7. 7

   Bring the soup back to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently for 10 minutes, or until the potatoes are fork-tender.

   About 10 min

   Cook’s note: Keep an eye on the heat; a gentle simmer is key to developing flavors without overcooking the vegetables.

8. 8

   Stir in the diced zucchini, sliced green chili pepper (if using), and cubed tofu.

   Cook’s note: Add these ingredients towards the end to prevent them from becoming mushy and to retain their fresh texture and color.

9. 9

   Continue to simmer for another 3-5 minutes, until the zucchini is tender-crisp and the tofu is heated through.

   About 5 min

   Cook’s note: The zucchini should still have a slight bite to it, indicating it's perfectly cooked.

10. 10

    Taste the soup and adjust the seasoning as needed, adding more doenjang for a deeper umami flavor or a pinch of salt if desired.

    Cook’s note: Doenjang can vary in saltiness, so always taste before adding extra salt.

11. 11

    Ladle the hot Doenjang Guk into individual serving bowls and garnish generously with the thinly sliced scallions.

    Cook’s note: The fresh scallions add a vibrant color and a mild oniony crunch that complements the rich soup.