Korean Young Radish Doenjang Soup
Quick answer
Yeolmu doenjang-guk is a summer soybean paste soup that uses rice-rinse water as its base, giving the broth a smoother texture than plain water would.
What makes this special
- Young radish greens simmered in rice-rinse water create a smooth, earthy doenjang broth.
- Doenjang strained through a sieve into rice-washing water gives a clean, not gritty, broth
- Young radish simmered 8 minutes removes raw green smell before tofu and chili are added
Key ingredients
Core cooking flow
- 1 Rinse 250 g young radish greens under running water, removing any grit, then shake off excess water.
- 2 Cut 180 g firm tofu into bite-size cubes and slice the green onion thinly.
- 3 Pour 1200 ml rice-rinse water into a pot and bring it to a boil over medium-high heat.
Yeolmu doenjang-guk is a summer soybean paste soup that uses rice-rinse water as its base, giving the broth a smoother texture than plain water would. Young radish greens are cut into five-centimeter lengths and simmered for eight minutes until they soften and lose their raw grassy edge. Diced tofu, garlic, and a half tablespoon of chili flakes go in next, cooking for six more minutes so the tofu absorbs the fermented soybean flavor. Soup soy sauce and green onion finish the pot, resulting in a mellow, earthy soup that complements a simple rice-and-banchan meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 250 g young radish greens under running water, removing any grit, then shake off excess water.
Split tough stems lengthwise, cut everything into 5 cm pieces, and lightly massage very firm greens with a pinch of salt.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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