What to put in doenjang soup?

I don’t know much about Korean cooking, but I have this one recipe that I love. It is a very simple recipe for doenjang soup. I make it twice a week. I will share it below.

I would like to know, is this a good recipe? What other ingredients do Koreans like to put in this soup—vegetables, mushrooms? I’ve already tried putting in ingredients that are familiar to me, like celery and russet potato. Now I am looking for an excuse to go back to HMart to find new options.

2 tbs doenjang paste
2 cups dashima broth or rice water or water
4 oz mu radish, cut into thin squares
1/2 onion, sliced
1/2 zucchini, cut into quarter-moons
1/2 package firm or medium tofu, cut into cubes
garlic to taste
gochugaru to taste

Dissolve doenjang into broth (or water) over medium-high heat. Add other ingredients. Cook 5–7 minutes. Serve boiling.

submitted by /u/YouCanAsk
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