Hearty & Flavorful Homemade Doenjang Seaweed Soup
Simple and Delicious Doenjang Seaweed Soup Recipe
For those who feel a meal isn’t complete without a steaming bowl of soup, this recipe is for you! Today, we’re making a super easy and comforting Doenjang (Korean soybean paste) soup using dried seaweed, a pantry staple. The savory depth of the doenjang perfectly complements the slightly chewy seaweed, creating a wonderfully balanced and deeply satisfying flavor profile. You don’t even need to make a separate anchovy or kelp broth! It’s quick to prepare, making it ideal for busy weeknights. Let’s create this magic soup that will have you clearing your bowl in no time!
Essential Ingredients
- Dried seaweed, a handful (it will expand significantly when rehydrated)
- Green onion, 1/2 stalk (use both white and green parts)
- Homemade Doenjang (Korean soybean paste), 1.5 Tbsp (adjust according to saltiness)
- Water, 4-5 cups (approx. 800ml – 1000ml)
- 1 pack of stock bag (containing kelp, anchovies, etc., or use plain water)
Cooking Instructions
Step 1
Before you start cooking, prepare your ingredients: the dried seaweed, green onion, and the stock bag. Having everything ready will make the cooking process much smoother.
Step 2
Place the dried seaweed in a bowl of cold water and let it soak for about 5 minutes until it becomes soft and pliable. If the seaweed strands are very long, it’s best to cut them into bite-sized pieces after rehydrating for a better eating experience and flavor distribution.
Step 3
Wash the green onion and thinly slice it on an angle (obliquely). Slicing it this way helps release more of its fresh flavor into the soup and makes for a visually appealing garnish.
Step 4
Once the seaweed is fully rehydrated, use kitchen scissors to cut it into manageable pieces, about 2-3 cm long. The goal is to achieve a nice chewy texture without making it difficult to eat.
Step 5
Pour the water (or stock) into a pot and add the stock bag. Using a stock bag is a convenient way to infuse the soup with a richer, deeper flavor without having to strain out individual ingredients.
Step 6
Once the water comes to a boil, add the rehydrated seaweed to the pot and let it simmer. The natural brininess of the seaweed will add a wonderful depth to the soup base.
Step 7
When the seaweed has softened slightly, add the Doenjang (1.5 Tbsp) and stir gently to dissolve it into the soup. Let it simmer over medium-low heat for about 10 minutes, allowing the rich, savory flavor of the soybean paste to meld with the broth. Be mindful not to boil for too long after adding doenjang, as excessive heat can diminish its nutritional value and flavor.
Step 8
Finally, add the sliced green onions to the pot and let the soup simmer for another minute or two. The fresh, slightly pungent flavor of the green onions will add a bright finish to the soup.
Step 9
Ladle the delicious Doenjang Seaweed Soup into warm bowls. Serve immediately with a bowl of freshly cooked rice for a truly satisfying and comforting meal!
