Dubu Guk Recipe (Dubu Jangguk, Plain Korean Tofu Soup)
Quick answer
Dubu guk is the basic Korean clear tofu soup, also called dubu jangguk, made with tofu, radish, shiitake mushrooms, and soup soy sauce in a clean broth.
What makes this special
- Dubu-jangguk is the plain clear dubu guk, a light Korean tofu soup without seafood or chili heat.
- Shiitake guanylate umami with soy sauce creates layered depth using only water as base
- Tofu added last on low heat for 3 minutes keeps its white face intact
Key ingredients
Core cooking flow
- 1 Slice 120g Korean radish into thin 4mm squares, then slice 70g shiitake mushrooms about 3mm thick.
- 2 Put 1200ml water and the sliced radish in a pot over medium heat.
- 3 Add the shiitake mushrooms, 1 tsp minced garlic, and 2 tbsp soup soy sauce.
Dubu guk is the basic Korean clear tofu soup, also called dubu jangguk, made with tofu, radish, shiitake mushrooms, and soup soy sauce in a clean broth. Among the dubu-guk family, this is the plain home version, distinct from oyster gul-dubu-guk or herb chamnamul dubu-guk. The radish goes in first and simmers for seven minutes, releasing a mild sweetness that forms the foundation of the broth. Shiitake and garlic follow for another four minutes, adding guanylate-rich umami that layers onto the radish base. The result is a broth with real depth even though the seasoning remains simple. Tofu is added last so the cubes stay clean-edged and tender instead of breaking apart. This is the best fit when you want a light Korean tofu soup rather than a spicy sundubu-style stew.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 120g Korean radish into thin 4mm squares, then slice 70g shiitake mushrooms about 3mm thick.
Scoop 300g firm tofu into large uneven pieces with a spoon so the rough surfaces can hold more broth.
- 2Control
Put 1200ml water and the sliced radish in a pot over medium heat.
Once it begins to boil, skim any foam and simmer for 7 minutes, until the radish looks slightly translucent and the broth tastes lightly sweet.
- 3Control
Add the shiitake mushrooms, 1 tsp minced garlic, and 2 tbsp soup soy sauce.
Keep the heat at medium and simmer for 4 minutes, letting the mushroom aroma season the broth without reducing it too much.
- 4Season
If the broth is boiling hard, lower the heat and check the seasoning before adding tofu.
When using anchovy broth instead of water, use a little less soup soy sauce so the soup stays clean and not overly salty.
- 5Control
Reduce to low heat, then gently add the spooned tofu pieces and warm them for only 3 minutes.
Do not stir hard with a ladle. Move the pot lightly instead so the tofu keeps its shape.
- 6Finish
Slice 1 green onion on the diagonal and add it at the end.
Bring the soup to one brief boil over high heat, then turn off the heat as soon as the onion aroma rises and serve while hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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