Kim Dae-seok's Ssuk Doenjang-guk
A spring-fragrant doenjang soup made by first stir-frying doenjang over low heat to mellow its saltiness and deepen its flavor, then simmering with aromatic mugwort and spicy Cheongyang peppers for a refreshing taste.
Ingredients needed 3 servings
Recipe
Cooking tips
- Stir-frying the doenjang over low heat before boiling eliminates its characteristic murky, salty taste and creates a much deeper flavor.
- If mugwort is boiled too long, it becomes tough, so add it when the broth is boiling and cook for no more than 5 minutes for the most tender and aromatic result.
- Instead of coin broth tablets, you can make a homemade anchovy-kelp stock for an even cleaner taste.
Recommended for
- Those looking for a warm doenjang soup full of mugwort fragrance.
- Those who miss the hearty, aromatic countryside-style doenjang soup their mother used to make.
- Those seeking a clean morning soup brimming with the fragrance of seasonal spring greens.
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