Gondeure Doenjang Guk (soybean paste soup with Korean thistle) recipe - ingredients, nutrition and when to eat it
Gondeure Doenjang Guk is a soup that brings together tender Korean thistle, earthy doenjang, and dried anchovy stock.
Gondeure Doenjang Guk is a soup that brings together tender Korean thistle, earthy doenjang, and dried anchovy stock. Served with rice, it makes a soothing lunch or dinner and is especially comforting when you miss spring greens or crave a warm bowl of soup.
Vegetables · 30 minutes to cook
Tips: If the Korean thistle is tough, soak it and blanch it once before cooking to make it more tender.
Tips: Rather than adding all the doenjang at once, dissolve it into the broth a little at a time and adjust the seasoning to bring out its deep, savory flavor.
Tips: To highlight the aroma of the Korean thistle, skip the perilla seed powder and find the right balance of dried anchovies and radish instead.
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Ingredients (1 serving)
- Dried gondre (Korean thistle) — 15 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Korean radish — 50 g
- Garlic — 1 tsp
- Green onion — 10 g
- Water — 400 ml