Rich and Savory Seaweed Doenjang Soup
Essential Home Cooking! Seaweed Doenjang Soup Recipe, Boiled with Anchovy Broth (Different from Miso Soup!)
Whip it up in a snap with just dried seaweed! Introducing our ‘Seaweed Doenjang Soup’ recipe, rich and savory enough to be a true rice thief. Without complicated ingredients, by simmering a deep broth made from anchovies, dried anchovies, and vegetables, you’ll experience a magical soup flavor that revives even a lost appetite. On busy days, make this super simple doenjang soup your go-to for a simple yet hearty meal and win everyone’s love!
Main Ingredients- 12g dried natural seaweed
- 1L water
- 2/3 Tbsp minced garlic
- 20g diagonally sliced green onion
- 1 and 1/2 Tbsp doenjang (Korean soybean paste)
- 2/3 Tbsp Hongyeong’s King Crab White Soy Sauce (or Guk-ganjang/soup soy sauce)
Golden Broth Ingredients- 7 dried anchovies for broth
- 2 dried anchovies (bandaeng-i)
- 1 dried onion root (thoroughly washed)
- 2 slices fresh ginger
- 1 dried onion peel (thoroughly washed)
- 6 slices radish (approx. 1cm thick)
- 7 dried anchovies for broth
- 2 dried anchovies (bandaeng-i)
- 1 dried onion root (thoroughly washed)
- 2 slices fresh ginger
- 1 dried onion peel (thoroughly washed)
- 6 slices radish (approx. 1cm thick)
Cooking Instructions
Step 1
First, let’s make the broth, the key to a delicious soup. Place the dried anchovies, dried bandaeng-i, washed onion roots, thinly sliced ginger, washed onion peels, and radish slices into a broth bag or cheesecloth.
Step 2
Pour 1L of water into a pot, add the broth ingredients in the bag, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for about 10-15 minutes to extract a rich broth.
Step 3
To the richly extracted broth, add 1 and 1/2 Tbsp of doenjang and stir until completely dissolved without clumps. Stir to ensure the savory flavor of the doenjang infuses well into the soup.
Step 4
Once the doenjang is fully dissolved, remove and discard the broth bag. The remaining broth is already a delicious doenjang base.
Step 5
Now it’s time to add the main ingredient, seaweed. Add the 12g of rehydrated dried seaweed, cut into bite-sized pieces, to the pot and boil together. Cook for about 2-3 minutes until the seaweed is tender.
Step 6
When the seaweed is cooked, add 2/3 Tbsp of minced garlic and 20g of diagonally sliced green onion. Simmer for a bit longer. The pungent garlic aroma and the refreshing taste of the green onion will add to the soup’s rich flavor.
Step 7
Finally, it’s time to taste and adjust the seasoning. Taste the soup and if needed, add 2/3 Tbsp of Hongyeong’s King Crab White Soy Sauce (or Guk-ganjang) to balance the flavor. The umami from the soy sauce will further enhance the doenjang soup’s depth.
Step 8
Once all seasonings are adjusted, serve the warm Seaweed Doenjang Soup neatly in bowls. The harmony of the savory doenjang and chewy seaweed will make you finish a bowl of rice in no time! Enjoy your meal!
