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Beef Doenjang Soup

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Beef Doenjang Soup

This is another riff on my basic doenjang soup. It's my favourite! I encourage you to find an Asian market in your area and get some of these specialty items. Korean is hard to find unless you happen to have a Korean market, but Amazon usually has ALL the things. This one uses a spicy radish - pic in recipe and Korean soup base, which is great for just about any soup.
Course Soup
Cuisine Asian, Korean
Keyword asian soup, beef soup, doenjang, korean, korean soup
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 servings
Author misangela

Ingredients

  • 1 8oz package cremini mushrooms, sliced white mushrooms are ok
  • 3 cloves garlic, minced
  • 1 med shallot, diced
  • 2 inches fresh ginger, peeled and thinly sliced sub 1 Tbl ginger paste
  • 3 scallions, cut longways and into 1.5" pieces
  • olive or neutral oil to cook veg
  • 1 Tbl Doenjang paste sub ssamjang
  • 2 tsp Gochujang paste optional, but adds nice flavor for beef
  • 1 Lime, zest and juice
  • 3 cups beef stock sub chicken stock
  • 1/4 cup Korean soup base or Kikkoman Memmi sub soy sauce
  • 2 Tbl Mirin
  • 1 pack Salted Radish optional; sub 6 sliced radishes
  • 2 tsp sesame oil
  • 8 oz thinly sliced sirloin found in Korean store, or slice yourself
  • scallions cut on bias for garnish

Instructions

  • Put a large stock pot on medium heat with a little oil to cook the veg.
  • Sweat mushrooms, garlic, shallot, ginger and scallions until soft.
  • Add doenjang, gochujang and lime zest and stir until dissolved.
  • Add beef stock, soup base and mirin and bring to simmer.
  • Add salted radish, sesame oil and beef, bring back to simmer for about 5 minutes.
  • Turn off heat and add lime juice.
  • Check seasoning and adjust to your taste.
  • Serve with scallions as garnish.

Notes

As with all soups, feel free to improvise. I rarely make soup the same way twice. It just depends on what's in my fridge at the moment. Leftover rice is always great in these soups. Fish sauce is also a nice addition, as is Chinese cooking wine. 
You may have to add salt, it really depends on your own taste. 
I occasionally add some black pepper to this beef soup. I like black pepper with beef. 
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Chicken & Mushroom Doenjang Soup

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Chicken Doenjang Soup

This is a riff on my mushroom doenjang soup recipe. With the added protein, it's more of a meal! If you have a Chinese or Asian market, try to find the pickled mustard stems (pic in recipe). They are really delicious and add depth to this dish!
Course Soup
Cuisine Asian, Korean
Keyword chicken, doenjang, korean chicken soup, mushroom
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10
Author misangela

Ingredients

  • 1 Lb chicken thighs, bone in, skin off bake the skin for a great chicharron snack
  • 4 cups water
  • 1 tsp salt or one chicken bouillon cube
  • 1 Tbl olive oil or neutral oil for sauteing veg
  • 1 8 oz package cremini mushrooms, sliced white mushrooms are ok
  • 1 med shallot, diced
  • 3 cloves garlic, minced
  • 2 inches ginger, peeled and thinly sliced 1 Tbl ginger paste is fine
  • 3 scallions, cut in half longways then into 1.5" pieces
  • 1/4 cup Kikkoman Memmi soup base sub soy sauce
  • 2 Tbl seasoned rice wine vinegar
  • 1/4 cup Chinese cooking wine optional
  • 2 Tbl mirin
  • 2 tsp sesame oil
  • 2 Tbl Doenjang paste sub ssamjang if you like
  • 1 Tbl Gochujang paste optional if you don't like spice
  • 1 small package pickled mustard stems Chinese ingredient, optional
  • 1 Tbl cornstarch, dissolved in water (slurry) optional, but adds thickness
  • 1 lime, zest and juice
  • Scallions, cut on bias for garnish

Instructions

  • Put a large stock pot on high heat with the chicken, salt and water. Bring to a boil, then reduce to simmer for about 10-15 minutes while you prep the veg.
  • When chicken is cooked and the water has reduced by about an inch, remove chicken and strain the stock into another bowl.
  • When chicken is cool enough to handle, shred off all the meat from the bone and cut up into 1" pieces.
  • Put stock pot back on med heat and add oil to sauté the veg. Add mushrooms, garlic, shallots, ginger and scallions and sweat until soft. About 5 mins.
  • Add soup base, vinegar, wine, mirin, lime zest and sesame oil. Stir.
  • Add doenjang and gochujang pastes and stir until dissolved.
  • Add the shredded chicken, mushroom stems and chicken stock back to the pot and turn up heat to med high. Add cornstarch slurry if using. Bring to a simmer for about 10 minutes.
  • Turn off heat and add lime juice.
  • Serve with scallions as garnish.

Notes

As with most soups, feel free to add veg, rice or whatever you have floating around in the fridge. I often add leftover rice to this recipe. Peppers are also good in it. Soup is free form!