Korean Doenjang Thin Noodle Soup
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Doenjang somyeon is a Korean noodle soup of thin wheat noodles in a fermented soybean paste broth built on anchovy stock.
Read more
Potato, zucchini, and onion - or whatever vegetables are available - go into the broth first, simmering until they release their moisture and natural sugars into the liquid, which rounds out the earthy doenjang base. The somyeon noodles take only three to four minutes to cook, so they go in last to stay firm. Sliced green onion scattered on top adds a clean, bright note against the fermented broth. The ingredient list is short and adaptable, but the doenjang delivers enough layered depth to make this a satisfying weeknight dinner without any complex technique.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Cut 80g of potato into small 0.5cm half-moons so it cooks quickly.
Slice 50g of onion and 80g of zucchini to a similar thickness, then thinly slice one stalk of green onion for finishing.
- 2Control
Pour 900ml of anchovy stock into a pot and bring it to a strong boil over high heat.
When it bubbles actively, press 1.5 tablespoons of doenjang through a fine strainer so the broth stays smooth.
- 3Control
Add the potato and onion first, then simmer over medium heat for about 4 minutes.
When the potato edges look slightly translucent and the onion softens, add the zucchini so it does not overcook.
- 4Control
After adding the zucchini, simmer for 2 more minutes to draw sweetness from the vegetables.
If the broth reduces too quickly, lower the heat so the doenjang flavor does not become overly salty.
- 5Heat
Fan 160g of somyeon into the boiling broth and add 0.5 tablespoon of minced garlic.
Cook for 3 to 4 minutes, lifting and loosening the noodles with chopsticks so they do not clump.
- 6Prep
Turn off the heat when the noodles are tender but still slightly springy in the center.
Top with the sliced green onion, then move everything to bowls right away before the somyeon absorbs too much broth.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Simmered potato and zucchini release sweetness into this savory fermented soybean somyeon noodle soup.
- Finish cue
- Turn off the heat when the noodles are tender but still slightly springy in the center.
- Avoid this
- When the potato edges look slightly translucent and the onion softens, add the zucchini so it does not overcook.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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