Mu Doenjang Guk (Korean Soybean Paste Radish Soup)
A simple, every day Korean soup made with soybean paste and Korean radish! It's vegan!
된장 (Korean fermented soybean paste)
green part of a large scallion
soup soy sauce or salt to taste
For the vegetable Broth:
dried shiitake mushrooms
small piece dried kelp
about 3 inch square, dashima 다시마
white part of a large scallion
3 to 4
plump garlic cloves
or 2 dried whole red chili peppers
or fresh hot chili peppers - optional
of rice rinsed water
ssalddeumul (or plain water with 1 teaspoon of flour or rice flour)
Add the water to the pot along with all of the broth vegetables. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, for 10 minutes.
Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.
Remove the aromatic vegetables, reserving the mushrooms.
Thinly slice the mushrooms.
Stir in the soybean paste, or run them through a strainer in the broth if you don’t want the bean pieces in your soup.
Add the radish and mushrooms, and boil until the radish turns translucent and soft, about 10 minutes.
Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste.