Soups & Stews
Aehobak Doenjang-guk (Zucchini Soybean Paste Soup)
Dissolve the doenjang in the water first so there are no lumps, and add the tofu once the zucchini and onion turn translucent. If the doenjang is already salty, skip the salt and just add Korean leek for aroma.
한국어로 보기 (Korean version)
Steps
- 1
Cut the zucchini and onion into half-moons and the tofu into 2 cm cubes, and slice the leek on the diagonal.
If the zucchini seeds are soft and mushy, scoop out just that part.
- 2
Dissolve the doenjang into the 600 ml water through a strainer and set over medium heat.
Lumps of doenjang leave the soup salty in spots.
- 3
Add the zucchini, onion, and minced garlic and simmer over medium heat for 8 minutes, until the zucchini turns translucent.
- 4
Add the tofu, leek, and gochugaru, simmer 3 minutes more, and turn off the heat. Taste first, and add salt only if it needs it.
If the doenjang is already salty, don't add salt.
Substitutions
| Instead of | Use | How |
|---|---|---|
| doenjang | 1 Tbsp miso | Miso can be saltier and sweeter, so use less and taste at the end. |
| tofu | 1/2 potato | Add the potato 5 minutes earlier than you would the tofu and check it with a fork. Cut out any sprouts and green parts. |
Storing leftovers
As it cools, the doenjang settles and the zucchini softens. Store airtight in the fridge and eat within 2 days; stir as you reheat and bring it to a rolling boil once. If the tofu has broken up, you can stir it into the broth to thicken it. Zucchini and tofu turn mushy when frozen, so don't freeze.
Serve with
Rice with toasted gim (seaweed) and myeolchi-bokkeum (stir-fried anchovies). If the soup is salty, balance it with the rice and gim.
Making more or less
Don't add too much water; start with just enough to cover the ingredients and top up as it reduces. Don't automatically double the doenjang along with the water, either.
Questions
How do I keep the zucchini in doenjang-guk from getting mushy?
Zucchini softens quickly with long simmering until only the skin is left. Don't slice it too thin; cut thick half-moons, and as soon as they turn translucent, add the tofu and finish. With a seedy zucchini, scooping out the seeds helps it hold up better.
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