Restaurant Version Soybean Paste Guk (된장찌개, DoenJangJjiGae) | Aeri's Kitchen

Steps

1. 1One of the special secret ingredients for this soup today is rice water. When you wash the rice, get rid of the water that you pour out first, but keep the 3 cups of milky rice water that remains.
2. 2Seasoned soybean paste is basically soybean paste seasoned with some other ingredients, and is almost always used for seasoning Korean B.B.Q wraps.
3. 3Pour the rice water into a pot and add the seasoned soybean paste (SsamJang), soybean paste (DoenJang), 1 Tbsp of hot pepper powder, and 6 pieces of dried kelp (2 x 1.5 Inch).
4. 4Among the main ingredients, some of the firm ones take longer to cook and others take less time. So, prepare the firm ingredients first. ½ cup of Korean radish, ½ cup of onion, and ½ cup of potato.
5. 5Cut them into bite sized pieces.
6. 6Once the broth starts to boil, add the chopped vegetables into the pot. Cook them for about 10 minutes on medium-high.
7. 7Meanwhile, chop the soft main ingredients, 1 cup of tofu, ½ cup of fresh shiitake mushroom, and ½ cup of zucchini
8. 8Cut into bite sized pieces. You can use other kinds of mushroom you like or you can even use chopped beef or clams instead.
9. 9After 10 minutes, discard the kelp from the broth.
10. 10Next, add the soft vegetables and tofu into the pot. Cook for another 5 minutes on medium-high.
11. 11Season the soup with 2 tsp of fish sauce (or soup soy sauce) and 1 tsp of minced garlic.
12. 12Chop ¼ cup of green onion into about 1 inch pieces and slice 1 Tbsp of red hot pepper thinly.
13. 13After 5 minutes, all the vegetables will be cooked enough. Garnish the red hot pepper and green onion on top of the boiling soup and serve.