Korean Fermented Soybean Paste Noodle Soup
Quick answer
Doenjang kalguksu is a Korean noodle soup of knife-cut wheat noodles in an anchovy broth enriched with fermented soybean paste.
What makes this special
- A base of fermented soybean paste and anchovy dashi provides deep, savory roots for these hand-cut noodles.
- Straining doenjang through a sieve prevents bitter clumps and ensures even flavor
- Finishing within 2 minutes of adding noodles stops the paste from turning bitter
Key ingredients
Core cooking flow
- 1 Slice 100 g zucchini into 0.5 cm half-moons.
- 2 Pour 1000 ml anchovy stock into a pot and bring it to a strong boil over high heat.
- 3 Set 2 tbsp doenjang in a fine sieve over the pot and loosen it with hot broth while pressing with a spoon.
Doenjang kalguksu is a Korean noodle soup of knife-cut wheat noodles in an anchovy broth enriched with fermented soybean paste. 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.
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.
After the steps
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