Doenjang-guk Bap
The Quirky Foodster Team
Ingredients
- Doenjang — 3 tbsp (fermented soybean paste)
- Potato, diced — 1
- Onion, sliced — 1/2
- Zucchini, diced — 1
- Garlic, minced — 2 cloves
- Water or anchovy stock — 960 ml (32 fl oz)
- Cooked rice, to serve — 370 g (13 oz)
- Green onion, chopped, to garnish — 1
Method
- Bring the water or stock to a simmer in a pot.
- Whisk in the doenjang until dissolved.
- Add the potato and onion, and simmer for 10 minutes.
- Add the zucchini and garlic, and simmer for a further 5–6 minutes until all the vegetables are tender.
- Ladle over bowls of rice and garnish with chopped green onion before serving.
Introduction: A warming soybean paste soup served over rice, a simple, savoury start to the day found across Korean households.
Cultural Background: Doenjang, fermented soybean paste, is a foundational seasoning across the Korean peninsula, and this simple soup-and-rice breakfast reflects the everyday, home-style cooking found in North Korean kitchens.
Tips: Whisk the doenjang thoroughly into the liquid before adding vegetables, so it dissolves evenly without lumps. Simmer gently rather than boiling hard, to keep the soup's flavour balanced.
Variations: Add tofu cubes for extra protein. Include a little chopped chilli for mild heat.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: What is doenjang?
A: A fermented soybean paste central to Korean cooking, giving soups and stews a deep, savoury base flavour.
Q: Is this dish spicy?
A: No, it's mild and savoury by default, unlike some spicier Korean stews.
- Doenjang — 3 tbsp (fermented soybean paste)
- Potato, diced — 1
- Onion, sliced — 1/2
- Zucchini, diced — 1
- Garlic, minced — 2 cloves
- Water or anchovy stock — 960 ml (32 fl oz)
- Cooked rice, to serve — 370 g (13 oz)
- Green onion, chopped, to garnish — 1
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