Doenjang Guk (Soybean Paste Soup with Beef and Watercress)

Method5 steps · about 20 min

1. 1

   Step 1: To make anchovy stock, combine anchovy, sea kelp and water in a pot. Bring it to boil, then simmer over low heat for 5 minutes. Discard the anchovies and sea kelp.

   Simmer anchovy stock · 5 minUses 6-7 large dried anchovy (deveined) · 1 large piece dried sea kelp (dashima) · 4 cups rice water (or plain water)

2. 2

   Step 2: Add soybean paste into the simmering anchovy stock by smearing on a wooden spoon. I used a small mesh to press down the paste, but you can also use a wooden spoon to smear. Dump all the chunky soybean remains back into the stock.

   Uses 2 tbsp Korean soybean paste (doenjang) · prepared anchovy and kelp stock

3. 3

   Step 3: Add beef and stir. Skim off the foam on top if you want to get the clear broth, but it is an optional step.

   Uses 1/3 lb beef sirloin or rib-eye (thinly sliced)

4. 4

   Step 4: Add the watercress (1 bunch), Asian chives (1/3 cup), and garlic (2 cloves). Sprinkle Korean chili flakes (2 tsp) and fresh chili to give a little spicy kick, optional.

   Uses 1 bunch watercress (hard stems trimmed) · 1/3 cup chopped Asian chives · 2 cloves garlic (minced) · 2 tsp Korean chili flakes (gochugaru) (optional) · 1 fresh red chili (sliced, optional)

5. 5

   Step 5: Remove the pot from the heat. The remaining heat in the pot will cook the watercress and chives. You can taste the broth and adjust the seasoning with salt, if needed. Serve hot with rice

   Uses salt, only if needed to adjust soup seasoning