Korean Turnip Soybean Paste Soup
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Leaving a little of the purple skin on the turnip gives the doenjang broth a soft tint.
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Turnip is more delicately sweet than Korean radish, with a faint peppery edge, and the soup tastes different from a radish version because of it. Turnips are in season from autumn into early winter.
Ingredients
Instructions
- 1
Rinse 450 g turnips well to remove grit, then peel them thinly and cut into bite-size chunks.
Leave a little purple skin if it looks clean, as it will lightly tint the broth without toughening the soup.
- 2
Put 1500 ml water, 18 g dried anchovies, and 6 g dried kelp in a pot over medium heat.
Once it starts boiling, lower the heat and simmer gently for 10 minutes so the stock stays clean, not bitter.
- 3
Remove the anchovies and kelp, then place 2 tablespoons soybean paste in a sieve and dissolve it into the broth.
Press out the lumps with a spoon so the soup tastes smoother and less muddy.
- 4
Add the turnip and simmer over medium heat for about 12 minutes.
It is ready for the next step when the edges look slightly translucent and a chopstick slides in with gentle resistance.
- 5
Cut 180 g firm tofu into cubes, add it with 1 tablespoon minced garlic, and lower the heat to medium-low.
Simmer 6 minutes without hard boiling so the tofu warms through without breaking apart.
- 6
Slice 1 green onion and 1 Cheongyang chili, add them, and simmer for 2 more minutes.
Stir gently so the turnip and tofu do not break, then turn off the heat.
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