Alternative names | Soybean paste soup |
---|---|
Type | Guk |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Doenjang |
Similar dishes | Miso soup |
Korean name | |
Hangul | 된장국 |
---|---|
Hanja | 된醬국 |
Revised Romanization | doenjang-guk |
McCune–Reischauer | toenjang-kuk |
IPA | [twen.dʑaŋ.k͈uk̚] |
Doenjang-guk ( Korean: 된장국) or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood. [1] [2] It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew). [3] It is similar to the Japanese miso soup.[ citation needed] It is sometimes mild, sometimes strong, and accompanied with rice most of the time. [4]
Doenjang-guk is an example of a banchan, one of several small dishes served with meals at restaurants and in home cooking. Other banchan include kimchi, marinated vegetables, and pickled/salted seafood. [4] This soup is perhaps the cheapest meal in Korea. [5]
On the Joseon period, the royals had five meals (called sura), and in three of those they had doenjang-guk as a side dish ( banchan 반찬), specifically in a small table on the right side of the main table, together with other various Korean traditional foods such as vegetables (chaeso 채소), meat (kogi 고기), egg, and sesame-seed oil (chamgireum 참기름). [6]
The most simple form of this soup is clear soybean paste soup (malgeun-doenjangguk 맑은 된장국). It is mainly composed of a good fermented soybean paste and stock. It accompanies more complex one-bowl rice dishes that have a lot of ingredients, like bibimbap with sliced raw fish and avocado, mushroom, and vegetable bibimbap. The ingredients for this soup are anchovy-kelp stock, vegetable stock, or unsalted chicken broth, Korean fermented soybean paste and optionally some scallion. [7]
The most commonly eaten form of this dish is soybean paste soup with cabbage (baechu-doenjangguk 배추된장국) and it is eaten at any time of the day. The broth has a deep, comforting flavor, the cabbage adds texture and sweetness and it is light since there is no grease. The ingredients are dried anchovies; napa cabbage leaves, white-stemmed chard, or bok choy; doenjang); garlic; chili peppers; all-purpose flour or rice water; and fish sauce. [7]
To make the broth for a doenjang-based soup or stew, it is common to begin with the water used to wash rice, ssalddeumul (쌀뜨물). This rice water adds starch to the soup and works as a binding agent between the soybean paste and the broth, while improving the flavor of the doenjang. A substitute can be made by mixing in a teaspoon of flour or rice flour. [8]
Alternative names | Soybean paste soup |
---|---|
Type | Guk |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Doenjang |
Similar dishes | Miso soup |
Korean name | |
Hangul | 된장국 |
---|---|
Hanja | 된醬국 |
Revised Romanization | doenjang-guk |
McCune–Reischauer | toenjang-kuk |
IPA | [twen.dʑaŋ.k͈uk̚] |
Doenjang-guk ( Korean: 된장국) or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood. [1] [2] It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew). [3] It is similar to the Japanese miso soup.[ citation needed] It is sometimes mild, sometimes strong, and accompanied with rice most of the time. [4]
Doenjang-guk is an example of a banchan, one of several small dishes served with meals at restaurants and in home cooking. Other banchan include kimchi, marinated vegetables, and pickled/salted seafood. [4] This soup is perhaps the cheapest meal in Korea. [5]
On the Joseon period, the royals had five meals (called sura), and in three of those they had doenjang-guk as a side dish ( banchan 반찬), specifically in a small table on the right side of the main table, together with other various Korean traditional foods such as vegetables (chaeso 채소), meat (kogi 고기), egg, and sesame-seed oil (chamgireum 참기름). [6]
The most simple form of this soup is clear soybean paste soup (malgeun-doenjangguk 맑은 된장국). It is mainly composed of a good fermented soybean paste and stock. It accompanies more complex one-bowl rice dishes that have a lot of ingredients, like bibimbap with sliced raw fish and avocado, mushroom, and vegetable bibimbap. The ingredients for this soup are anchovy-kelp stock, vegetable stock, or unsalted chicken broth, Korean fermented soybean paste and optionally some scallion. [7]
The most commonly eaten form of this dish is soybean paste soup with cabbage (baechu-doenjangguk 배추된장국) and it is eaten at any time of the day. The broth has a deep, comforting flavor, the cabbage adds texture and sweetness and it is light since there is no grease. The ingredients are dried anchovies; napa cabbage leaves, white-stemmed chard, or bok choy; doenjang); garlic; chili peppers; all-purpose flour or rice water; and fish sauce. [7]
To make the broth for a doenjang-based soup or stew, it is common to begin with the water used to wash rice, ssalddeumul (쌀뜨물). This rice water adds starch to the soup and works as a binding agent between the soybean paste and the broth, while improving the flavor of the doenjang. A substitute can be made by mixing in a teaspoon of flour or rice flour. [8]