Ingredients with Measurements:
- 6 cups water
- 1/2 cup Korean soybean paste (doenjang)
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1/2 cup sliced mushrooms
- 1/2 cup sliced green onions
- 1/2 cup sliced tofu
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the sliced onions and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the water and soybean paste to the pot and stir until the paste is dissolved.
4. Add the sliced zucchini, mushrooms, and tofu to the pot and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot in soup bowls and garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Instead of zucchini, you can use other vegetables such as spinach, kale, or cabbage.
- Instead of mushrooms, you can use other fungi such as shiitake or oyster mushrooms.
- Instead of tofu, you can use other protein sources such as chicken or beef.
Variations:
- Add rice cakes or noodles for a heartier soup.
- Use seafood such as clams or shrimp for a seafood version of the soup.
- Add chili flakes or gochujang for a spicier version of the soup.
Tips and tricks:
- Use a good quality soybean paste for the best flavor.
- Don't overcook the vegetables to maintain their texture and color.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a traditional Korean soup bowl with a side of rice and banchan (Korean side dishes).
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
- Kimchi
Pairings:
- Steamed rice
- Korean BBQ
- Korean fried chicken
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
- Seaweed salad
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more soybean paste or salt to taste.
Food safety advice:
- Make sure to cook the soup until the vegetables are tender and the soup is heated through to prevent foodborne illness.
Food history:
Doenjang guk is a traditional Korean soup made with soybean paste and vegetables. It is a staple in Korean cuisine and is often served as a side dish or as a main course.
Flavor profiles:
The soup has a savory and slightly salty flavor from the soybean paste, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup hot as a main course or as a side dish with other Korean dishes.
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Region: Korean