Fernbrake Doenjang Soup recipe - ingredients, nutrition and when to eat it
This comforting home-style soup simmers tender blanched fernbrake with doenjang and anchovy stock.
This comforting home-style soup simmers tender blanched fernbrake with doenjang and anchovy stock. It pairs simply with rice for lunch or dinner and is especially nice when you are craving spring greens or something warm on a cool day.
Soups & stews · 25 minutes to cook
Nutrition (per 520g serving): 80.7 kcal · protein 10.3g · carbohydrate 8.2g · fat 1.9g · sodium 1045.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the fernbrake is tough, rinse it once in cold water, trim a little from the stem ends, and use it.
Tips: Rather than boiling the doenjang vigorously for too long, simmer it with the fernbrake over medium heat so the broth does not become heavy.
Tips: If the broth tastes too salty, add a little water, simmer for 2 to 3 minutes, and adjust the seasoning.
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Ingredients (1 serving)
- Blanched bracken fern — 70 g
- Water — 400 ml
- Dried anchovies — 8 g
- Kelp — 4 g
- Korean soybean paste — 1 Tbsp
- Garlic — 1 tsp
- Green onion — 15 g