Radish Soup with Soybean Paste
Raspberry Soup? Yes, Doenjang Guk Radish Soup with Soybean Paste is the name in Korean. Doenjang is soybean paste, Mu is radish, and Guk is soup. Now that fall is rapidly approaching.
I can feel the sun waning and the air becoming cleaner, crisper, and cooler. Such a nice way to round off an exceptionally scorching summer in California. especially considering how difficult it is for my aging body to control its temperature… Anyway, I’m delighted to post some new recipes on my site now that fall is here.
However, when I was a child, my family frequently made this soup with radish and soybean paste. This substantial Korean Radish Soup + Rice + Kimchi will nevertheless leave you feeling quite satiated even if it doesn’t contain any meat.
As a result of my husband, I haven’t cooked this particular dish as frequently as I would have liked. What we will do for our men, oh…
I’m aware that in earlier posts I’ve mentioned how my hubby doesn’t do well with COLD meals. He warms up when he eats things like chicken, apples, and cabbage, but he becomes too cold when he eats things like pork, pears, and radish.
▢1 oz dried anchovies for soup
▢1 piece dried kombu (kelp)
▢8 cups water
▢1.25 lb Korean radish
▢3 Tbsp Deonjang
▢1 Tbsp red miso
▢One Tbsp Jaerae Doenjang
▢1 tsp Guk Ganjang
▢One Tbsp garlic
▢1 tsp garlic powder
▢2 green onions
▢1/2 tsp red chili powder
- Water the pot with 8 cups. Include dried kombu kelp and dried anchovies. For 20 minutes, cook on medium-low. Never boil.
- Cut the radish into thick slices, then julienne into thin 0.5 cm (0.2 inch) sticks while the anchovy stock is simmering. similar to or somewhat thicker than shoestring fries in size
- Remove anchovies and kelp from the pot when the anchovy stock is finished.
- If they are available, add all 3 of the soybean pastes mentioned above. If not, simply add 3 or 4 tablespoons of Korean soybean paste and 1 tablespoon of red miso to the pot. Using a spoon, mash the paste against the pot’s side to thoroughly combine with the soup.
Korean Rice Cake Soup
- Add radish sticks to the soup, then heat it up to a boil.
- Radishes should be soft and delicate after 25 minutes or more of simmering.
- Stir in the chopped garlic, green onions, and garlic powder, and simmer for an additional 5 to 10 minutes.
- Smell the soup. If you believe it needs a bit more salt, add 1 tsp of guk ganjang. If you think it lacks anything, add this since guk ganjang not only provides salt but also a tonne of umami taste.
- Add some red chili powder to finish (gochugaru). If you want it hotter, add more.