Korean Doenjang Thin Noodle Soup
Doenjang somyeon is a simple Korean noodle soup of thin wheat noodles in an anchovy broth flavored with fermented soybean paste. Potato, zucchini, and onion - whatever is on hand in the refrigerator - go into the broth first, releasing moisture and natural sugars that round out the doenjang's earthy depth. The somyeon cook in just three to four minutes, so they go in last to avoid becoming soggy. Sliced green onion scattered on top adds a bright, fresh note to the fermented broth. The ingredient list is short and flexible, making this a practical weeknight dinner with more flavor depth than its simplicity suggests.
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Instructions
- 1
Bring anchovy stock to a boil and strain doenjang into it.
- 2
Add potato, onion, and zucchini; cook until potato is tender.
- 3
Add noodles and garlic, boil 3~4 minutes.
- 4
Top with green onion and serve.
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