Kim Dae-seok's Nang-i Doenjang Guk

Cooking tips 💡

• Soaking nang-i in saltwater for 10 minutes helps easily remove dirt clinging to the roots.
• Steaming nang-i after coating it with raw soybean flour ensures the flour adheres well, enhancing the dish’s nutty flavor without dissolving into the broth.
• Since coin broth is already seasoned, adding only 1/3 tablespoon of salt is sufficient to balance the flavor.

Recommended for 🙋

• ⭐Those who want to enjoy both the fragrant aroma of fresh spring nang-i and the nutty richness of soybean flour simultaneously.
• ⭐People looking for a convenient way to achieve deep, rich soup flavor without the hassle of making stock, using coin broth instead.