Korean Young Radish Doenjang Soup
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.
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Instructions
- 1
Cut young radish greens into 5 cm lengths and split thick stems.
- 2
Boil rice-rinse water and dissolve doenjang through a strainer.
- 3
Add greens and simmer over medium heat for 8 minutes until softened.
- 4
Add diced tofu, garlic, and chili flakes, then cook 6 more minutes.
- 5
Season with soup soy sauce, add green onion, and boil 1 final minute.
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