Kim Dae-seok's Wugui Soybean Paste Soup
A rich and savory wugui soybean paste soup made by simmering wugui in a deep broth extracted from diphori, with the wugui pre-marinated to ensure the flavor integrates perfectly into the broth.
Ingredients needed 4 servings
Recipe
Cooking tips
- Marinate the wugui with soybean paste and garlic beforehand so the flavor fully penetrates and stays harmonized with the broth.
- If using lightly blanched fresh wugui, simmer for at least 30 minutes instead of 15 to soften the texture and develop deeper flavor.
- Diphori can be substituted with dried anchovies for the broth, but using diphori enhances the soup’s richness and sweetness.
Recommended for
- Those seeking a comforting, rich traditional Korean soup.
- Home cooks interested in learning how to deepen flavor through pre-marination techniques.
- People looking for a hearty, long-lasting home-style soup that can be enjoyed for several days.
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