Kale Doenjang-guk (Korean soybean paste soup with kale)
Cold days call for hearty, comforting soups. And with kale in season, there’s no better time to make Kale Doenjang-guk (Korean soybean paste soup). It’s simple, nourishing, and full of rich, deep flavors. These kind of guk (Korean soup) is best when served with a bowl of rice. You should eat them together. If you have any, also serve with some banchan (Korean side dishes) and/or kimchi to make Korean a rice table.
Servings: 2 people
Equipment
- 1 stainless pot (around 2-2.5 liter by volume; half a gallon) any pots like cast iron pots (like Le Creuset or Staub pots) can be used
Ingredients
- 150 g kale (washed) around ⅓ lb.
- 3 cups anchovy kelp stock or water
- 2 ½ tablespoons doenjang (Korean fermented soybean paste) 2 tablespoons if you're using artisanal/homemade doenjang
- 100 g tofu
- 1 stalk green onion diagonally sliced
- a few slices of hot chili optional to add heat
- 1 teaspoon rice powder mix with 1 tablespoon water
- salt to taste if needed
For Anchovy kelp stock (3 cups)
- 3½ cup water
- 20 g dried anchovies
- 1 sheet dried kelp also known as kombu, dashima
Instructions
Anchovy kelp stock
- Add dried anchovies, dried kelp and water in a pot. Bring to a boil over medium high heat.
- When boiling, reduce the heat to medium low. Let it simmer for 3 minutes and take out the kelp. Keep simmering for 15 minutes and take out the anchovies.
Preparing the vegetables
- To trim the kale, tear the leaves off the stem with your hands. If the stem is tender enough to snap, it can be added to the soup too.
- Tear the leaves into smaller pieces.
- Thinly slice tofu into bite-sized pieces. Broth melts into these thin pieces making it extra soft and hearty.
Making the soup
- In a pot, add anchovy kelp stock in a pot. Add doenjang and stir well to break down the lumps. Bring to a boil over a high heat.
- When boiling, add kale and let it bring to a boil again. Reduce the heat to medium and boil until kale is softened (around 15 minutes)
- When kale has softened, add green onion, tofu. To add extra heat, add chili slices.
- In a small bowl, combine rice powder with water. Stir well and add it to the soup. This will slightly thicken the soup, making it more hearty and deeper in flavor. Give it a good stir. Let it boil for another 3 minutes. Salt to taste if needed.
- Serve together with a bowl of rice and kimchi to make a full meal.
Video
Notes
🌱For vegans, omit dried anchovies and use only dried kelp. You can also add dried pyogo (shiitake) mushroom to your stock.