Mu Doenjang Guk (Korean Soybean Paste Radish Soup)
A simple, every day Korean soup made with soybean paste and Korean radish! It's vegan!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound Korean radish (mu (무))
- 2 tablespoons doenjang (된장 (Korean fermented soybean paste))
- 1 green part of a large scallion
- soup soy sauce or salt to taste
- For the vegetable Broth:
- 1/4 medium onion
- 2 dried shiitake mushrooms
- 1 small piece dried kelp (about 3 inch square, dashima 다시마)
- 1 white part of a large scallion
- 3 to 4 plump garlic cloves
- 1 or 2 dried whole red chili peppers (or fresh hot chili peppers - optional)
- 6 cups of rice rinsed water (ssalddeumul (or plain water with 1 teaspoon of flour or rice flour))
Instructions
- 1
Add the water to the pot along with all of the broth vegetables. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, for 10 minutes.
- 2
Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.
- 3
Remove the aromatic vegetables, reserving the mushrooms.
- 4
Thinly slice the mushrooms.
- 5
Stir in the soybean paste, or run them through a strainer in the broth if you don’t want the bean pieces in your soup.
- 6
Add the radish and mushrooms, and boil until the radish turns translucent and soft, about 10 minutes.
- 7
Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste.