Korean Young Radish Doenjang Soup
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Simmered in doenjang broth, summer young radish greens (yeolmu) see their stems lose the raw, grassy taste and turn tender.
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Rice-rinsing water makes the broth smoother than plain water would, and a small amount of chili flakes adds a mild warmth under the soybean paste.
Ingredients
Instructions
- 1
Rinse soil from 250g young radish greens under running water and shake off excess water.
Split tough stems lengthwise and cut them into 5cm pieces.
- 2
Cut 180 g firm tofu into bite-size cubes and slice the green onion thinly.
Keep the tofu separate until later, because adding it after the greens soften helps the cubes stay intact in the simmering broth.
- 3
Pour 1200 ml rice-rinse water into a pot and bring it to a boil over medium-high heat.
Once it bubbles, press 2 tablespoons doenjang through a strainer into the liquid to prevent lumps and keep the broth clean.
- 4
When the broth boils evenly, add the young radish greens and lower the heat to medium.
Simmer for about 8 minutes, stirring once or twice so the bottom does not catch, until the stems look slightly translucent and less raw.
- 5
Add the tofu, 1 tablespoon minced garlic, and 0.5 tablespoon Korean chili flakes, then keep the soup at a gentle simmer.
Cook for 6 minutes, nudging only around the edges so the tofu absorbs broth without breaking.
- 6
Season with 1 tablespoon soup soy sauce, then simmer a little longer only if the broth tastes thin.
Add the green onion, boil for 1 minute, and serve while the greens are tender and the tofu is hot.
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