Korean Fermented Soybean Paste Noodle Soup
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Doenjang kalguksu is a Korean noodle soup of knife-cut wheat noodles in an anchovy broth enriched with fermented soybean paste.
Read more
Straining the doenjang through a fine-mesh sieve before adding it to the broth serves a specific purpose: it prevents uneven lumps and ensures the paste dissolves uniformly, which keeps any bitter notes from concentrating in spots. The fermentation depth of the doenjang and the glutamate-rich anchovy stock reinforce each other without needing added seasoning. Zucchini cut into half-moons and sliced shiitake mushrooms contribute sweetness and aroma as the broth simmers; cubed tofu adds a soft, yielding contrast to the chewy noodles. Timing dictates quality here: the final salt adjustment goes in right before the noodles, because doenjang pushed through extended boiling develops a pronounced bitterness that is difficult to correct. Once the noodles go in, the soup should be finished within two minutes to preserve their elasticity.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 100 g zucchini into 0.5 cm half-moons.
Remove the stems from 3 shiitake mushrooms and slice them thinly, then cut 150 g tofu into 1.5 cm cubes so the vegetables and tofu cook evenly.
- 2Control
Pour 1000 ml anchovy stock into a pot and bring it to a strong boil over high heat.
Once it boils, lower to medium heat so the broth stays active without boiling over.
- 3Season
Set 2 tbsp doenjang in a fine sieve over the pot and loosen it with hot broth while pressing with a spoon.
Dissolve it completely so salty or bitter pockets do not collect in one spot.
- 4Control
Add the zucchini, shiitake, and tofu, then simmer over medium heat for about 5 minutes.
When the zucchini edges turn slightly translucent and the mushrooms smell fragrant, skim off any foam on the surface.
- 5Heat
Shake excess surface starch from 200 g knife-cut noodles and add them with 1 tbsp minced garlic.
Stir gently with chopsticks as the soup returns to a boil so the strands do not clump or stick to the pot.
- 6Finish
When the noodles are tender but still elastic, add 1 diagonally sliced green onion and check the seasoning.
Turn off the heat within about 2 minutes after the noodles are ready to avoid bitterness, then serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A base of fermented soybean paste and anchovy dashi provides deep, savory roots for these hand-cut noodles.
- Finish cue
- When the noodles are tender but still elastic, add 1 diagonally sliced green onion and check the seasoning.
- Avoid this
- Dissolve it completely so salty or bitter pockets do not collect in one spot.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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