This comforting Korean soybean paste soup (doenjang guk) is fabricated with beef, watercress, and chives. It'due south flavor is light yet robust, advisable to savor any time of the 24-hour interval.

This Korean beef and wtercress soybean paste soup (doenjang guk) is served with rice and kimchi.

A basin of good Korean soybean paste soup (doenjang guk, 된장국) is a truly comforting dish to near Korean people. Information technology is eaten all year round with different mixtures of vegetables, meat, and/or seafood.

Doenjang paste is made from fermented Korean soybeans and a saline solution. The robust, sharp flavor of fermented beans is unique to Korean cuisine and is different from the Japanese miso, another similar fermented soybean paste.

Herb-like Vegetables For Korean Soups

Effectually this fourth dimension of the year, many Korean domicile cooks like to set a special Korean soybean paste soup or stew (doenjang guk or jjigae) with herb-like vegetables called Nangyi (냉이) and Dalrae (달래). Botanically, they belong to the mustard and chives family unit. Unfortunately, in Korea, they are available only for a short period of time in early spring.

Each of these vegetables (or herbs) has a distinctive aroma and flavor, too every bit herbal health benefits. They are great with doenjang paste and you lot tin plow them into a quick soup to enjoy particularly in springtime.

Major Korean stores in the U.S might carry these special herb-like vegetables around this fourth dimension. Sadly I wasn't lucky this year. However, information technology didn't stop me from enjoying this Leap-worthy doenjang guk, though.

Korean Soybean Paste Soup with Beef, Watercress & Chives

This earthy Korean soybean paste soup is perfect for spring season.

I picked the vegetables that are cousins to Nangyi and Dalrae, and which are easily attainable in United states of america. They are "Watercress and Asian chives."

I married this wonderful doenjang soup with beef. Although it might non be the same every bit the original, this doenajng soup with beef, watercress, and chives is surely a light and comforting soup to shell the chill of early bound.

Central Ingredients

Here are the watercress, Asian chives, and beef. Trim the hard stems off the watercress, and chop the chives into modest pieces.

Any thinly sliced beef with some fat will work. Thinly sliced Bulgogi beef would be a great option equally well.

Anchovy Sea Kelp Stock

Anchovy stock is made with dried anchovies and dried sea kelp

A good doenjang soup ever starts with a good stock. In this case, it is anchovy stock. Just simmer some dried anchovies and sea kelp in water for 5 minutes. Discard them and y'all have anchovy stock. That's all!

If you want to acquire about Korean soup stocks for Korean cooking, this post will help you create 5 Korean soup stocks.

I used rice h2o instead of evidently water to make the stock. The rice starch water will enrich the soup and results in a slightly thicker broth. You can certainly use plain water and that's perfectly fine with this recipe.

How to make Doenjang guk

Use a small coarse mesh or wooden spoon to smear doenjang paste into the stock

Employ a small coarse mesh and a spoon to smear the paste into the stock. You tin can also utilise a wooden spoon to do the same. Dump all the chunky soybean remains back into the stock.

Add beef and stir. Information technology should melt in no time since they are very thin.

Skim the cream off the acme if yous want to get the clear broth, but information technology is an optional stride.

Watercress is a good vegetable to add in Korean Doenjang soup

Add the watercress.

Add the Asian chives at last to keep it vibrant green color and the fragrance

Sprinkle in Asian chives and garlic. I also added ii teaspoon of Korean chili flakes (gochugaru) and fresh chili to requite it a fiddling spicy kick.

Every bit soon as y'all add chives, turn off the heat. The remaining heat in the pot will cook the watercress and chives. Y'all tin can gustation the broth and adjust the seasoning with salt or Korean soup soy sauce, if needed.

All you need is a basin of rice and kimchi. This is actually a quick soup to set. Hope you enjoy!

Beef soybean paste soup is light yet robust soup to serve with rice

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This Korean soybean paste soup is made with beef, watercress and chives

Korean Soybean Paste Soup with Beef, Watercress, and Chives

Servings: iv people

Prep Time: ten mins

Cook Fourth dimension: 10 mins

Total Time: 20 mins

This comforting Korean soybean paste soup (doenjang guk) is fabricated with beefiness, watercress, and chives. It'due south flavor is light nonetheless robust, advisable to enjoy any time of the mean solar day.

  • half dozen-7 big dried anchovy, deveined
  • 1 big piece stale bounding main kelp (dashima)
  • four cups rice water , or plain water
  • 2 tbsp Korean soybean paste (doenjang)
  • 1/iii lb beefiness sirloin or rib-heart, thinly sliced
  • 1 bunch watercress, hard stems trimmed
  • one/three cup chopped Asian chives
  • two cloves garlic, minced
  • 2 tsp Korean chili flakes (gochugaru), optional
  • 1 fresh reddish chili, sliced, optional

  • To brand anchovy stock, combine anchovy, sea kelp and h2o in a pot. Bring it to eddy, then simmer over low oestrus for 5 minutes. Discard the anchovies and sea kelp.

  • Add soybean paste into the simmering anchovy stock by smearing on a wooden spoon. I used a small mesh to press downwards the paste, but yous tin also use a wooden spoon to smear. Dump all the mesomorphic soybean remains back into the stock.

  • Add beef and stir. Skim off the foam on tiptop if yous want to get the clear broth, but information technology is an optional footstep.

  • Add the watercress, Asian chives, and garlic. Sprinkle Korean chili flakes and fresh chili to give a little spicy kick, optional.

  • Remove the pot from the heat. The remaining heat in the pot will cook the watercress and chives. Y'all can gustatory modality the broth and conform the seasoning with salt, if needed. Serve hot with rice

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