Korean Sea Mustard Soybean Soup
Soak 12 g dried sea mustard in cold water for 10 minutes, squeeze it firmly, and stir-fry it in 1 tsp sesame oil for about 1 minute before pouring in 800 ml water. When it boils, lower the heat to medium-low and dissolve 1 1/2 tbsp doenjang through a strainer, then simmer the garlic for 3 minutes and 120 g cubed tofu for 5 more. Doenjang saltiness varies, so add the soup soy sauce gradually while tasting, and finish with the green onion for 1 minute.
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
No meat and no stock, just plain water.
Read more
Seaweed fried in sesame oil and doenjang (Korean soybean paste) give the broth its flavor, and tofu takes the place the beef would usually hold. It is lighter than beef seaweed soup, and the doenjang leaves the broth slightly thick.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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