Simple and Sweet Chard Doenjang Soup (Winter’s End Recipe)
How to Make Chard Doenjang Soup: A Simple Korean Comfort Food
Chard might look tough, but when cooked, it becomes wonderfully tender and has a subtle sweetness that many people overlook! This winter, let’s make a simple and easy doenjang (fermented soybean paste) soup to warmly ward off the last of the cold. Unlike doenjang jjigae (stew), this doenjang guk (soup) is made without minced garlic or green onions, allowing the natural sweetness of the chard to shine through in a refreshing, mild broth. It’s the perfect comforting soup to enjoy with a bowl of rice.
Main Ingredients- Chard 150g
- Dried anchovies for broth 5 pieces
- Kelp 2 sheets (approx. 5x5cm each)
- Doenjang (Korean fermented soybean paste) 3 Tbsp
- Water 3 cups (approx. 600ml)
Cooking Instructions
Step 1
In a pot, pour 3 cups (approx. 600ml) of water and dissolve 3 tablespoons of doenjang until smooth. Add the 5 dried anchovies and 2 sheets of kelp, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low. After simmering for a few minutes, remove the anchovies and kelp to create your doenjang broth. (Tip: Remove the kelp immediately after the water starts boiling to prevent a bitter taste.)
Step 2
While the broth is simmering, wash the chard thoroughly. It’s helpful to wash the stems and leaves separately for a cleaner result.
Step 3
Cut the clean chard into bite-sized pieces. If the stems are thicker, consider cutting them slightly smaller than the leaves, or cooking them separately, as they take a little longer to soften. Add all the chopped chard to the doenjang broth.
Step 4
With the chard added, continue to simmer over low heat for about 5 minutes, or until the chard is tender and its natural sweetness has infused into the soup. Taste and adjust seasoning if needed, adding a little more doenjang if you prefer a stronger flavor.
