Korean radish doenjang soup
Thin radish slices simmer in a mild fermented-soybean broth. Two bowls of everyday Korean soup without meat or tofu.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Korean white radish is unavailable
- Use instead
- Daikon white radish
- Substitute quantity
- ¼ of a medium 1 kg daikon (250 g)Reference quantity: 250 g
If Korean radish is missing, use this amount of daikon, peel and slice it to the same 3 mm thickness. Keep the simmering time and tenderness test the same.
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Essential
Required for this recipe; use the listed amount.
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Essential
Required for this recipe; use the listed amount.
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Optional
May be omitted without changing the other quantities.
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Essential
Required for this recipe; use the listed amount.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash and peel the radish portion (250 g). Cut into rectangles about 2 cm wide and 3 mm thick. Wash and thinly slice 1 spring onion, and peel and mince 2 garlic cloves. Keep the onion for the end.
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Step 2
Put the radish and 4 small paper cups water (720 ml) in a saucepan. Bring to a boil over medium-high heat. Dissolve 2 teaspoons doenjang (12 g) through a small strainer or in a ladle of hot broth, then return it to the pot; break up lumps.
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Step 3
Lower to medium-low and simmer partly covered 12–15 minutes until a chopstick slides through the radish easily; if firm, cook 3–5 minutes more. Add garlic and optional spring onion, simmer 2 minutes. Taste; only if bland dissolve up to the remaining 1 teaspoon doenjang (6 g), then simmer 1 minute. If salty or reduced, add 2 tablespoons hot water at a time. Divide into two bowls.
Finished dish
A small paper cup is 180 ml; a tablespoon is 15 ml and a teaspoon is 5 ml. Contains soy; doenjang may also contain wheat. Check the label. Paste saltiness varies: the full tablespoon is a maximum, not an instruction to add it all. Refrigerate in a shallow covered container within 2 hours, or 1 hour above 32°C. Keep at 4°C or below, use within 3 days and reheat cooked leftovers to 74°C.
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Enjoy every bite
How to enjoy it
Serve hot with rice and a mild vegetable side; let each spoonful cool before eating.
