Korean Soybean Paste Soup (Doenjang Guk) Recipe | Yummly

Korean Soybean Paste Soup (Doenjang Guk)

MY KOREAN KITCHEN
10Ingredients
20Minutes

Ingredients

US|METRIC
  • 72.5 grams zucchini (I used Korean zucchini, Aehobak, 애호박. I often find that a regular zucchini has a slightly bitter taste. – thinly sliced and cut into quarter circles)
  • 200 grams shiitake mushrooms (rinsed, stem removed and thinly sliced, You can use the stem when making the stock.)
  • 1 enoki mushrooms (pack, 200g, 7.1 ounces, – bottom 4-5 cm stem removed and rinsed briefly in cold running water)
  • 17.5 grams brown onion (– diced)
  • 250 grams tofu (Korean, – medium firm – diced or cut into small rectangular pieces)
  • stock
  • dried kelp
  • 1 teaspoon minced garlic
  • 1 teaspoon Korean chili paste
  • 3 tablespoons soybean paste
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