Korean Sea Mustard Soybean Soup
Miyeok-doenjang-guk merges two pillars of Korean home cooking - seaweed soup and soybean paste soup - into a single bowl that is earthier and more savory than either component alone. Dried sea mustard is soaked, drained, and stir-fried in sesame oil to develop a silky texture before doenjang is dissolved into the pot. The fermented paste transforms the clean oceanic flavor of the seaweed into something deeper and more complex, with a slightly funky edge that standard beef miyeok-guk lacks. Anchovy-kelp stock amplifies the umami even further, while garlic and soup soy sauce keep the seasoning anchored. Because the protein comes from doenjang rather than meat, the soup leans vegetarian and pairs well with a cube of tofu for those who want extra body. The broth thickens slightly from the dissolved paste, making it cling to rice in a way that thinner clear soups do not. This is a midweek kitchen staple - quick to prepare, nutritious, and satisfying without requiring a trip to the butcher.
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Instructions
- 1
Soak dried sea mustard for 10 minutes, rinse, squeeze, and cut into bite-size pieces.
- 2
Stir-fry sea mustard in sesame oil for 1 minute to reduce sea aroma.
- 3
Add water and dissolve doenjang through a strainer, then bring to simmer.
- 4
Add diced tofu, minced garlic, and soup soy sauce, and simmer for 8 minutes.
- 5
Add green onion, simmer 1 minute more, then serve immediately.
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