Simple Cheonggukjang and Radish Soup (Mootguk)
Altoran’s Simple Cheonggukjang Radish Soup & Doenjang Steamed Dish: Recipes by Master Ki Soon-do
Super simple Doenjang (fermented soybean paste) steamed dish and Cheonggukjang (richly fermented soybean paste) soup recipes! Taste the essence of Doenjang and Cheonggukjang cuisine, maximizing their natural flavors!
Simple Doenjang Steamed Dish Ingredients
- 30g Doenjang (fermented soybean paste)
- 1/2 Onion, thinly sliced
- 2 Korean chili peppers, diagonally sliced
- 2 cups Rice water
- 3 cups Rice
Cheonggukjang Radish Soup
- 200g Cheonggukjang (richly fermented soybean paste)
- 270g Korean radish (or daikon), thinly sliced or julienned
- 1/2 Onion, thinly sliced
- 1 Tbsp Soup soy sauce (Gukganjang)
- 2 cups Rice water
- 200g Cheonggukjang (richly fermented soybean paste)
- 270g Korean radish (or daikon), thinly sliced or julienned
- 1/2 Onion, thinly sliced
- 1 Tbsp Soup soy sauce (Gukganjang)
- 2 cups Rice water
Cooking Instructions
Step 1
Start by preparing the rice water, a foundational element for delicious cooking. Wash 3 cups of rice thoroughly. Discard the first rinse water and collect the subsequent 2 cups of rice water for your recipe. Rice water adds a wonderfully rich and smooth texture to broths.
Step 2
For the Doenjang steamed dish, take 1/2 an onion, peel it, and thinly slice it lengthwise into about 0.5cm thick strips. Sliced onions will add sweetness and a tender texture as they cook with the Doenjang.
Step 3
Trim the stems off 2 Korean chili peppers, wash them, and then slice them diagonally about 0.5cm thick. These will add a pleasant spicy kick, enhancing the overall flavor of the steamed dish. Feel free to adjust the quantity or omit if you prefer less heat.
Step 4
In a wide bowl or a bowl suitable for steaming, pour in the prepared 2 cups of rice water and dissolve 30g of Doenjang. (Although the broadcast showed it without dissolving the Doenjang, dissolving it beforehand will result in a deeper Doenjang flavor.) Add the sliced onion and diagonally sliced chili peppers, and mix well.
Step 5
Now, for a super convenient method: cook the rice and steam the Doenjang dish simultaneously! Place the washed rice in your electric rice cooker. Then, carefully place the prepared Doenjang steaming bowl inside the rice cooker on top of the rice. The rice and the Doenjang will cook together, enhancing each other’s flavors.
Step 6
Once the rice is fully cooked, the Doenjang steamed dish will also be perfectly done. This method allows you to enjoy a warm and satisfying meal with minimal effort, as the rice and the steamed dish are ready at the same time.
Step 7
Now, let’s move on to making the Cheonggukjang and Radish Soup. Take the remaining 1/2 onion (the same one used for the Doenjang dish) and thinly slice it. Thinly sliced onions will release their sweetness into the soup more effectively.
Step 8
Wash and peel 270g of Korean radish (or daikon). Slice it thinly, either by shaving it or cutting it into julienne strips about 0.5cm thick. The radish will become tender as it cooks, imparting a refreshing sweetness that pairs wonderfully with the rich, savory flavor of Cheonggukjang.
Step 9
In a pot, pour in 2 cups of rice water and add 200g of Cheonggukjang. Mash the Cheonggukjang well to dissolve it completely without lumps. It’s best not to boil Cheonggukjang for too long to preserve its unique savory aroma and flavor.
Step 10
Add the thinly sliced onion and the prepared radish to the pot with the dissolved Cheonggukjang and rice water. Bring the mixture to a boil over high heat and cook until the radish becomes tender.
Step 11
Once the radish is tender and the soup is boiling, add 1 Tbsp of soup soy sauce (Gukganjang) to season. This will deepen the flavor and add umami to the broth. And there you have it – a simple yet incredibly delicious and refreshing Cheonggukjang and Radish Soup! Enjoy it piping hot with a bowl of rice.
