Mu Doenjang Guk (Korean Soybean Paste Radish Soup)

Method7 steps · about 35 min

1. 1

   Step 1: Choose the broth liquid: 6 cups rice-rinse water, OR 6 cups plain water mixed with 1 tsp flour or rice flour. Add the selected liquid with the quarter onion, 2 dried shiitake, dried kelp (1 small piece) piece, scallion white, 3–4 garlic cloves and optional 1–2 chili peppers. Bring to a boil over high heat, reduce to medium, cover and boil 10 minutes.

   Boil vegetable broth 10 minutes · 10 minUses 1/4 medium onion · 2 dried shiitake mushrooms · 1 small piece dried kelp, about 3-inch square · White part of the same large scallion · 3–4 plump garlic cloves · 1–2 dried whole red chili peppers, or fresh hot peppers, optional · 6 cups rice-rinse water, OR plain-water route · 6 cups plain water instead of rice-rinse water

2. 2

   Step 2: Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.

   Uses 1 pound Korean radish (mu (무))

3. 3

   Step 3: Remove the aromatic vegetables, reserving the mushrooms.

   Uses Cooked vegetable broth and its aromatics; retain mushrooms

4. 4

   Step 4: Thinly slice the mushrooms.

   Uses Reserved cooked shiitake mushrooms

5. 5

   Step 5: 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.

   Uses Strained vegetable broth · 2 tablespoons doenjang (된장 (Korean fermented soybean paste))

6. 6

   Step 6: Add the radish and mushrooms, and boil until the radish turns translucent and soft, about 10 minutes.

   Boil until radish soft and translucent · 10 minUses Doenjang-seasoned broth · Cut radish · Sliced cooked mushrooms

7. 7

   Step 7: Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce (to taste) or salt (to taste), if necessary, and pepper (to taste) to taste.

   Uses Cooked radish and mushroom soup · Green part of 1 large scallion · Soup soy sauce to taste, OR salt · Salt to taste instead of soup soy sauce · Pepper to taste