Butterbur Stem Doenjang Soup

Quick answer

A comforting soup made by simmering prepared butterbur stems in a savory soybean paste broth.

The crunchy texture of the stems pairs with the deep flavor of the doenjang.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Control

Peel the stems, blanch them in boiling water for 5 minutes, then soak them in cold water for 1 hour to reduce the acrid taste.
2

Prep

Squeeze out excess water from the blanched stems, cut into 4cm pieces, and dice the tofu.
3

Heat

Pour the anchovy broth into a pot, bring to a boil, and dissolve the soybean paste using a strainer.
4

Control

Once the broth boils, add the prepared stems and simmer over medium heat for 10 minutes.
5

Heat

Add tofu, minced garlic, sliced green onions, and chilies, then boil for another 5 minutes.

The cues that matter most while cooking.

Key technique: Savory and deep doenjang broth
Finish cue: Add tofu, minced garlic, sliced green onions, and chilies, then boil for another 5 minutes.