Hearty and Refreshing Chard Doenjang Guk (Korean Soybean Paste Soup)
How to Make Delicious Chard Doenjang Guk: An Easy Korean Recipe for Beginners
Hello everyone! Today, we’re making a savory and refreshing Doenjang Guk using chard, a vegetable packed with vitamins and minerals. Chard’s crisp texture is known for boosting immunity, improving skin health, and aiding in weight management, making it beneficial for both children and adults. While used in salads and pasta dishes internationally, we’re opting for the beloved Korean classic: Chard Doenjang Guk. This warm and comforting soup is perfect for chilly days. Let’s get started on this delightful recipe!
Ingredients (Serves 4-6)
- Fresh Chard 355g
- Dried Shiitake Mushrooms approx. 8g (or fresh shiitake)
- 1 Green Onion
- 3 cloves Garlic, minced
- 287g Firm Tofu (about 1/2 block)
- 2 Tbsp Doenjang (Korean Soybean Paste, heaping)
- 0.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1-2 Tbsp Minced Cheongyang Pepper (optional)
- 1.4 Liters Water
- 2 Coin-shaped Anchovy/Kelp Broth Packets (or homemade broth)
Cooking Instructions
Step 1
First, in a pot, add 1.4 liters of water and the 2 coin-shaped broth packets. Bring to a simmer over medium-low heat to allow the broth to develop a rich flavor.
Step 2
While the broth is simmering, prepare the fresh chard. Rinse it thoroughly under running water multiple times to remove any dirt or grit. This step is crucial for clean preparation.
Step 3
Once the chard is clean, cut it into bite-sized pieces, about 3-4 cm in length. Cutting them to a manageable size will help them integrate well into the soup.
Step 4
Soak the dried shiitake mushrooms in a moderate amount of warm water for about 10-20 minutes until softened (we used approximately 8g). Squeeze out the excess water, remove the tough stems, and slice them. If using fresh shiitake mushrooms, simply slice them thinly and add them directly to the soup.
Step 5
Wash the green onion, remove the outer layer, and slice it diagonally. This will add a fragrant aroma to the soup.
Step 6
Mince the 3 cloves of garlic finely. Minced garlic plays a vital role in enhancing the overall flavor profile of the soup.
Step 7
Cut the firm tofu into bite-sized cubes, about 1.5 cm thick. This will add a lovely softness to the broth.
Step 8
Now, let’s prepare the doenjang. Measure out about 2 heaping tablespoons (approximately 82g, we weighed it out!).
Step 9
To ensure the doenjang dissolves smoothly without lumps, ladle about one cup of the simmering broth into a separate small bowl. Dissolve the doenjang completely in this broth. This method helps create a much smoother and more refined soup base.
Step 10
Once the doenjang is well dissolved, pour it back into the main pot with the broth and stir well. Notice how the broth’s color has become richer and more inviting!
Step 11
Now, add all the prepared ingredients to the pot: the cut chard, minced garlic, diagonally sliced green onion, and the drained shiitake mushrooms. Reduce the heat to medium and let it simmer.
Step 12
Once the soup comes to a rolling boil, add the 0.5 Tbsp of gochugaru and 1-2 Tbsp of minced Cheongyang pepper, according to your preference for spiciness. Adding Cheongyang pepper will give it a pleasant kick.
Step 13
Finally, add the cubed tofu. Continue to boil gently until the tofu is cooked through. And voilà, your Chard Doenjang Guk is almost ready!
Step 14
Your delicious and savory Chard Doenjang Guk is complete! This flavorful soup is perfect for enjoying with a bowl of rice. Enjoy your meal!
