May 29, 2015
A tasty, heartwarming Korean Doenjang Soup with a pinch of spice and filled to the brim with flavour. Healthy vegetables and Korean flavours galore!
- Prep: 15 mins
- Cook: 20 mins
1Place 20 anchovies in 3 1/2 cups of water and then bring it all to a boil. Please don't put the lid on top.
2After water is boiling, turn heat to medium, take anchovies out (throw them away) and keep pot on stove for 5 minutes.
3Prep potato, onion and zucchini by chopping them up into cubes.
4With the pot still on medium heat, put in the Doenjang paste.
5Put the veggies in.
6Put red pepper powder in the soup.
7Prep garlic, chili pepper, tofu and enoki mushrooms. When using the tofu, drain out the liquid first. Tofu should be cut into blocks roughly the size of matchboxes.
8Put it all in the pot and keep the soup on medium heat for 2 minutes. By this time, the soup should have already been boiling for roughly 10 minutes. Alternatively, poke the potatoes. When the potatoes are soft, you know it's time to put the tofu, garlic, chili and mushrooms into the mix.