Korean Sea Mustard Soybean Soup
Quick answer
Miyeok-doenjang-guk merges two foundations of Korean home cooking, seaweed soup and fermented soybean paste soup, into a single bowl that is earthier and more savory than...
What makes this special
- Sautéing seaweed in sesame oil cuts fishiness before the doenjang goes in.
- Sautéing seaweed in sesame oil cuts fishiness before the miso goes in
- Fermented doenjang layered on seaweed's oceanic depth exceeds standard miyeok-guk
Key ingredients
Core cooking flow
- 1 Soak 12 g dried sea mustard in cold water for 10 minutes, then rinse it two or three times.
- 2 Warm a pot over medium heat, then add 1 tsp sesame oil and the sea mustard.
- 3 Pour in 800 ml water and lower the heat to medium-low once it starts to boil.
Miyeok-doenjang-guk merges two foundations of Korean home cooking, seaweed soup and fermented soybean paste soup, into a single bowl that is earthier and more savory than either alone. Dried sea mustard is soaked, drained, and stir-fried briefly in sesame oil to develop a silky texture, then doenjang is dissolved directly into the pot rather than added at the end, which gives the fermented paste time to mellow and integrate with the seaweed's oceanic character. The result is something deeper and more complex than standard beef miyeok-guk, with a slightly funky, umami-saturated broth that reads as distinctly Korean even without meat. Anchovy-kelp stock used as the base amplifies the depth of the umami even further, while garlic and soup soy sauce keep the seasoning anchored. Because the protein and richness come from doenjang rather than beef, the soup leans naturally toward vegetarian territory and pairs well with a cube of soft tofu for added body. The broth thickens slightly from dissolved paste, which makes it cling to rice in a way that clear broths cannot match. Doenjang varies significantly in saltiness from brand to brand, so the final seasoning with soy sauce should be added gradually and tasted throughout.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 12 g dried sea mustard in cold water for 10 minutes, then rinse it two or three times.
Squeeze out the water firmly and cut any long strands into pieces that are easy to eat.
- 2Control
Warm a pot over medium heat, then add 1 tsp sesame oil and the sea mustard.
Stir-fry for about 1 minute, just until the seaweed looks glossy and the raw ocean smell softens.
- 3Heat
Pour in 800 ml water and lower the heat to medium-low once it starts to boil.
Dissolve 1.5 tbsp doenjang through a strainer so the broth stays even and no paste lumps remain.
- 4Control
When the broth returns to a simmer, add 0.7 tbsp minced garlic and cook for 3 minutes.
Skim off heavy foam if it gathers on top so the soup tastes cleaner.
- 5Control
Cut 120 g firm tofu into bite-size cubes and add it to the pot, then simmer for 5 more minutes.
Avoid vigorous stirring because the tofu can break, and gently shake the pot to settle it.
- 6Finish
Add 0.8 tbsp soup soy sauce gradually while tasting, since doenjang saltiness varies.
Add 20 g green onion, simmer just 1 minute more, then turn off the heat and serve hot.
After the steps
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