Wednesday, June 1, 2016

Doenjang Guk - Korean Soybean Paste Soup

I have adapted this Korean soup recipe, Soybean Paste Soup, to the Instant Pot to make it easier.  

Since living in Korea, I have had this soup many times, as it is a favourite side dish with Korean Barbeque. I have wanted to make it, but I did not know how it was made, or how to attempt it.  My Korean/American friend advised that the website for My Korean Kitchen, was the place to go.  I copied pictures of the items needed and headed to my local Korean grocery store and I was able to find everything. I will now be making this soup often, as it is delicious, and tastes just like the soup from local barbeque.   

Doenjang Guk - Korean Soybean Paste Soup
by Nancy Follwell
Adapted from My Korean Kitchen

1 large Korean zucchini*, 1/2-inch slices, cut into 4
4 small Shitake mushrooms, stem removed, sliced
1/2 small onion, sliced 
125 g tofu, medium firm, cut into small rectangles
1 package Enoki mushrooms, trimmed 2 inch from stems
4 1/2 cups stock (ingredients follow)

6 cups water
2 Tablespoons dried seaweed
1/2 Tablespoon anchovy granules
Trimmings from zucchini, onion and mushrooms

Soup seasoning sauce:
3 Tablespoons Korean soybean paste (Doenjang)
1 teaspoon Korean chili paste (Gochujang)
1 teaspoon minced garlic

Start by making the stock, adding all stock ingredients to the Instant Pot. Place the lid on the cooker, lock, press "Soup", adjust time to 5 minutes, high pressure.  When time is up let cooker go into "Keep Warm" mode and change time to 10 minutes.  Then press "Cancel", turn steam handle to "Venting" for a 10 minute natural release. Release the lid and remove the insert with pot holders and strain the stock with a fine mesh sieve and cheesecloth, into a pot, to remove all particles. Clean the insert and place back into the Instant Pot, along with 4 1/2 cups of the stock.

Turn the Instant Pot back to "Soup". Wait 5 minutes until stock warms up again. Mix together the Soup Seasoning sauce ingredients into a small dish and with a fine mesh sieve, sieve through and add into the stock. Discard sauce that does not go through the sieve.  

Add all remaining ingredients, except the Enoki mushrooms.  Place lid on the cooker and leave for 5 minutes. When time is up, set to "Keep warm" and add the Enoki mushrooms. 

The soup is now ready to serve. I like it with some rice, especially if it is too spicy, but can be eaten on its own as well.

*NOTE: If using an American zucchini, add at the end with the Enoki mushrooms.


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