Doenjang Guk 된장국
Ingredients
Main
- ½ Large zucchini thinly sliced and cut into quarter circles
- 4 Shiitake Mushrooms rinsed, stem removed and thinly sliced (You can use the stem when making the stock.)
- 1 cm pack Enoki mushrooms bottom 4-5stem removed and rinsed briefly in cold running water
- ½ small brown onion diced
- 250 g Korean tofu medium firm, diced or cut into small rectangular pieces
- 4 ½ cup Korean style dashi
Soup seasoning sauce (mix these well in a small bowl)
- 3 tbsp Korean soybean paste Doenjang
- 1 tsp Korean chili paste Gochujang
- 1 clove Garlic minced
Instructions
- Heat the Korean dashi.
- Soon after adding the stock into a sauce pan, sieve through the soup seasoning sauce so that it blends well with the stock.
- Once the broth starts to rolling boil, reduce the heat to medium and add the zucchini and the onion. Boil them for 2 to 3 mins.
- Add the tofu and boil for a further 1 to 2 mins.
- Add the shiitake mushroom and enoki mushrooms and boil for last the 1 to 2 mins.
- Turn the heat off and serve.
- DONE!