Korean Doenjang Mushroom Udon
Quick answer
Doenjang mushroom udon is a Korean noodle soup where thick-cut shiitake mushrooms simmer in an anchovy-kelp broth with dissolved soybean paste, building layered depth fro...
What makes this special
- Thick udon noodles absorb a complex broth layered with shiitake umami and fermented soybean paste.
- Shiitake umami layered over fermented doenjang builds complexity on anchovy stock
- Udon blanched and cold-rinsed separately keeps the broth clear to the last sip
Key ingredients
Core cooking flow
- 1 Slice 120g shiitake mushrooms thickly, julienne 80g onion thinly, and cut 40g green onion on the diagonal.
- 2 Bring 800ml broth to a simmer, then press 2 tbsp doenjang through a fine str...
- 3 Add the sliced onion and shiitake mushrooms and simmer over medium heat for...
Doenjang mushroom udon is a Korean noodle soup where thick-cut shiitake mushrooms simmer in an anchovy-kelp broth with dissolved soybean paste, building layered depth from two distinct fermented and dried umami sources. The shiitake's aromatic depth stacks on top of the doenjang's fermented, mellow character, while onion adds a quiet sweetness that prevents the broth from tasting one-dimensionally salty. Passing the doenjang through a fine sieve before stirring it into the broth ensures no lumps remain and the paste disperses evenly. Parboiling the udon noodles separately in plain water and rinsing briefly strips away surface starch, keeping the broth clear and clean to the last spoonful. A pinch of gochugaru added during the seasoning stage introduces a faint warmth at the finish that sharpens the overall flavor, and a few thin slices of cheongyang chili on top add color and a sharper bite. Adding silken tofu or sliced zucchini makes the bowl substantial enough to serve as a full meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 120g shiitake mushrooms thickly, julienne 80g onion thinly, and cut 40g green onion on the diagonal.
- 2Control
Bring 800ml broth to a simmer, then press 2 tbsp doenjang through a fine strainer to dissolve without lumps.
- 3Control
Add the sliced onion and shiitake mushrooms and simmer over medium heat for 6 minutes to let the onion's sweetness and mushroom's umami melt into the broth.
- 4Finish
Add 1 tbsp soup soy sauce, minced garlic, and red pepper flakes, then simmer for 2 more minutes to finalize the broth seasoning.
- 5Step
Blanch 400g udon noodles in a separate pot for 2 minutes, rinse under cold water to remove starch, and drain in a colander.
- 6Prep
Place the udon noodles in serving bowls, ladle the hot doenjang broth over them, and top with the diagonally sliced green onion.
After the steps
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