Restaurant Version Soybean Paste Guk (된장찌개, DoenJangJjiGae) | Aeri's Kitchen

Name: Restaurant Version Soybean Paste Guk (된장찌개, DoenJangJjiGae) | Aeri's Kitchen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Korean
Ingredients: 3 Cups Rice Water; 1 Cup Tofu; ½ Cup Fresh Shiitake Mushroom; ½ Cup Korean Radish; ½ Cup Onion; ½ Cup Zucchini; ½ Cup Potato; ¼ Cup Green Onion; 1 Tbsp Red Hot Pepper; 6 Pieces Dried Kelp (2 x 1.5 Inch); 1½ Tbsp SsamJang, Seasoned Soybean Paste; 1½ Tbsp Soybean Paste (DoenJang); 1 Tbsp Hot Pepper Powder; 2 tsp Fish Sauce or Soup Soy Sauce; 1 tsp Garlic, Minced

13 steps

Prep:10minCook:20min

When you go to a Korean B.B.Q place, you will often get this tasty soybean paste soup along with your ordered meat. Even if the soup is like a side dish for the main meal, some people might want to go there just for the soup because it is that delicious. 🙂 So, today I want to share my tasty restaurant version of this soybean paste soup with some special secret ingredients. Please cook this delicious soup at home with what you normally would have in your kitchen.

Updated at: Thu, 17 Aug 2023 11:33:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories407.6 kcal (20%)

Total Fat7.3 g (10%)

Carbs76 g (29%)

Sugars11.8 g (13%)

Protein17.7 g (35%)

Sodium1749.7 mg (87%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Main Ingredients:

3 CupsRice Water

1 cuptofu

0.5 CupFresh Shiitake Mushroom

0.5 CupKorean Radish

½ cuponion

0.5 CupZucchini

0.5 CupPotato

¼ cupgreen onion

1 TbspRed Hot Pepper

Seasoning Ingredients:

6 PiecesDried Kelp

2 x 1.5 Inch

1 ½ Tbspssamjang

seasoned soybean paste

1.5 TbspSoybean Paste

1 TbspHot Pepper Powder

2 tspFish Sauce

or Soup Soy Sauce

1 tspgarlic

minced

Instructions

Step 1

One of the special secret ingredients for this soup today is rice water. When you wash the rice, get rid of the water that you pour out first, but keep the 3 cups of milky rice water that remains.

Step 2

Seasoned soybean paste is basically soybean paste seasoned with some other ingredients, and is almost always used for seasoning Korean B.B.Q wraps.

Step 3

Pour the rice water into a pot and add the seasoned soybean paste (SsamJang), soybean paste (DoenJang), 1 Tbsp of hot pepper powder, and 6 pieces of dried kelp (2 x 1.5 Inch).

Step 4

Among the main ingredients, some of the firm ones take longer to cook and others take less time. So, prepare the firm ingredients first. ½ cup of Korean radish, ½ cup of onion, and ½ cup of potato.

Step 5

Cut them into bite sized pieces.

Step 6

Once the broth starts to boil, add the chopped vegetables into the pot. Cook them for about 10 minutes on medium-high.

Step 7

Meanwhile, chop the soft main ingredients, 1 cup of tofu, ½ cup of fresh shiitake mushroom, and ½ cup of zucchini

Step 8

Cut into bite sized pieces. You can use other kinds of mushroom you like or you can even use chopped beef or clams instead.

Step 9

After 10 minutes, discard the kelp from the broth.

Step 10

Next, add the soft vegetables and tofu into the pot. Cook for another 5 minutes on medium-high.