Korean Fermented Soybean Paste Noodle Soup
Doenjang kalguksu is a Korean noodle soup of knife-cut wheat noodles in an anchovy broth flavored with fermented soybean paste. Straining the doenjang through a sieve as it dissolves prevents lumps and yields a smooth, deeply savory liquid where fermented depth - not raw salt - leads the taste. Zucchini half-moons and sliced shiitake mushrooms add sweetness and aroma to the broth, and cubed tofu brings a soft textural contrast. Timing is important: the final seasoning goes in just before the noodles, because extended boiling can push doenjang toward bitterness.
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Instructions
- 1
Bring anchovy stock to a boil, then strain and dissolve doenjang into the stock.
- 2
Slice zucchini into half-moons, slice mushrooms, and cube tofu.
- 3
Add vegetables and tofu to the broth and boil 5 minutes.
- 4
Add noodles and minced garlic, boil 6~8 minutes until noodles are cooked.
- 5
Top with green onion and serve.
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