Korean Doenjang Mushroom Udon
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thick-sliced shiitake simmer in anchovy-kelp stock with doenjang, layering the mushroom aroma over the paste's mellow, fermented depth before the broth is poured over plump udon.
Read more
Onion adds quiet sweetness that keeps the salt in check, and a pinch of gochugaru leaves a faint warmth at the finish. Compared with a Japanese dashi-based udon broth, this one is earthier and heavier, closer to a hearty Korean stew.
Ingredients
Instructions
- 1
Slice 120g shiitake mushrooms thickly, julienne 80g onion thinly, and cut 40g green onion on the diagonal.
- 2
Bring 900 ml anchovy-kelp broth to a boil, then strain 2 tbsp doenjang through a fine sieve into the broth and dissolve it without lumps.
- 3
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.
- 4
Add 1 tbsp soup soy sauce, minced garlic, and red pepper flakes, then simmer for 2 more minutes to finalize the broth seasoning.
- 5
Blanch 400g udon noodles in a separate pot for 2 minutes, rinse under cold water to remove starch, and drain in a colander.
- 6
Place the udon noodles in serving bowls, ladle the hot doenjang broth over them, and top with the diagonally sliced green onion.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Stir-fried Mushrooms
Shiitake mushrooms, Onion
Korean Clear Mushroom Tofu Soup
Shiitake mushrooms, Onion
Korean Gangwon-Style Soy Bulgogi
Shiitake mushrooms, Onion