Kim Dae-seok's Lettuce Doenjang Soup
A refreshing summer delicacy made by simmering a rich broth from kelp, dried shrimp, and dried anchovies, then mixing in savory soybean paste and adding crisp potatoes and tender lettuces for a light, satisfying bowl.
Ingredients needed 3 servings
Recipe
Cooking tips
- Dried kelp should be removed after 5 minutes of boiling, as prolonged cooking can cause it to become sticky and bitter.
- Cucumber becomes tough or mushy if overcooked, so it should be added at the end and briefly simmered just to wilt slightly.
- If using small, fresh lettuces from your garden, leave them whole and cook them directly—this preserves their soft, tender texture.
Recommended for
- Those looking to use up leftover lettuces in a delicious and unique soup.
- People wanting a comforting, warm, and gentle soup for breakfast or dinner.
- Anyone seeking an authentic soybean paste soup with deep, savory flavor from dried shrimp and anchovy stock.
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