Today, I will introduce a very traditional and popular Korean soup made with fermented soybean paste. Many of you already may know about Korean soybean paste soup. If you are into it, you will love this healthier version. The only one downside for this soup is that it has a strong smell that might make you hesitant to try it. However, that smell is deceiving. It has great flavor. 🙂 With all the vegetables and tofu, you can enjoy a good combination of flavor and texture. Try it someday. ^^
Yield: 4 Servings
Short Korean Lesson
- BeonGae (번개) = Lighting
- JangMa (장마) = The Rainy Season
- 3.5 oz Fermented Soybean Paste (100g)
- 1 Cup Korean Radish
- 1 Cup Tofu
- ½ Cup Old Kimchi
- ½ Cup Onion
- ½ Cup Green Onion
- ⅓ Cup Zucchini
- 1 Tbsp Red Hot Pepper
- 1 tsp Garlic, Minced
- ½ tsp Hot Pepper Powder
- 4 Cups Water
- 6 Pieces Dried Kelp (1×2 inch)
- 8 Pieces Dried Anchovies
To make the broth, add all the ingredients for the broth in a pot: 4 cups of water, 6 pieces of dried kelp, and 8 pieces of dried anchovies. Once it starts to boil, cook it covered for about 5 minutes on medium high.
Meanwhile, cut the vegetable ingredients. Cut 1 cup worth of a Korean radish into 1 x 1.5 x ¼ inch pieces. Cut 1 Cup worth of tofu with a similar size as the radish. Slice ⅓ cup worth of a zucchini into ¼ inch slices. Then quarter the slices. Cut ½ cup worth of an onion and ½ cup worth of green onion into ¼ inch slices. Cut 1 Tbsp worth of red hot pepper thinly.
Lastly, cut ½ cup worth of some old Kimchi into bite sized pieces.
5 minutes later, discard the kelp and cook it covered for 5 more minutes with the anchovies. And then another 5 minutes later, discard the anchovies from the broth.
Add the fermented soybean paste into the broth and break it with a spoon to get it mixed into the broth.
Once the soup starts to boil, add the kimchi and radish. Cook it for about 5 minutes on medium-high.
Skim off the foam on the surface of the soup.
Add the zucchini, onion, and tofu.
Then, Add ½ tsp of hot pepper powder and 1 tsp of minced garlic. Mix everything gently and cook it for another 5 minutes.
When all the ingredients are done cooking, add the green onion and red hot pepper. Cook for 1 minute and then turn off the heat.
Yes, it was a little stinky, but look at this – this looks very delicious. It is mouth watering. 😉
You can eat this delicious soup with rice and nothing else, or maybe with some kimchi if you need something else. My Sons thought it was stinky and didn’t want to even try it, but they tried little tiny bit with their mom’s temptation. You know what? They actually liked it. ^^ Anyway, it is tasty and healthy for you. Enjoy!
Ines K says
Thank you always for your great recipes!
I was worried because I didn’t see any posting for a while. I checked every week and was really worried. But I’m very glad you are back. Hope everything is good you and the beautiful children.
Aeri Lee says
HI Ines K,
I’m so happy to read your comment. Yes, I thought that my subscribers might think.. I stopped to post recipes.. oops.. I’m very sorry for slow posting. But comments like yours give me new energy for my work and I do appreciate it. I want to do interact with my subscribers better and make our website more useful and fun to visit for you. anyway.. yes we are doing good thanks.. Hope you stay cool and healthy in this hot season. See you soon again. ^^
A very rich recipe.
I did last week with some friends. Everyone was very happy.
Thank you and greetings from Spain
Aeri Lee says
I’m happy to hear that your friends enjoyed your food. Thanks. ^^ p.s Can you get Korean ingredients in Spain? ^^
This is one of my favorite Korean soups! We just got an HMart in our city so it’s easier to try new recipes. I’m adding this to my list!
Good choice, Elizabeth. 🙂 THanks