Hearty and Savory Korean Dandelion Root and Tofu Soup (Doenjang Naengi Dubu Guk)
A Springtime Delight: Savory Dandelion Root and Tofu Soup with Doenjang
Experience the fresh, earthy flavors of spring with this comforting Doenjang Naengi Dubu Guk. This soup features tender dandelion roots, silky tofu, and a rich, savory soybean paste broth, making it a perfect and nourishing dish for the season. You can easily prepare it, especially if you find pre-cleaned dandelion roots at the market.
Main Ingredients- 1 handful blanched dandelion roots (about 50-70g)
- 1/2 block firm tofu
- 1/2 medium onion
- 1/2 stalk green onion
- 1/2 Korean chili pepper (optional)
- 1/2 red chili pepper (optional)
Broth and Seasoning- 2 bowls rice water (about 700-800ml)
- 2 Tbsp doenjang (Korean soybean paste) (adjust to taste)
- 1 tsp Dashida (or Korean soup soy sauce/fish sauce) (optional)
- 2 bowls rice water (about 700-800ml)
- 2 Tbsp doenjang (Korean soybean paste) (adjust to taste)
- 1 tsp Dashida (or Korean soup soy sauce/fish sauce) (optional)
Cooking Instructions
Step 1
Thoroughly rinse the dandelion roots you’ve acquired, whether from the market or your own harvest. It’s crucial to wash them multiple times to remove any soil or debris. Ensure you rinse until the water runs clear. For an extra touch, soak them in water with a splash of vinegar for about 10 minutes. Bring a pot of water to a rolling boil with a pinch of salt. Add the cleaned dandelion roots and blanch for about 1 minute; overcooking can make them mushy. Immediately transfer the blanched roots to cold water to cool them down. Gently squeeze out excess water. If the roots are in large clumps, chop them into bite-sized pieces.
Step 2
Peel the onion and slice it thinly into half-moons. Slice the green onion diagonally. If using, deseed the chili peppers and slice them thinly as well. Pour the rice water into a pot. Add 2 generous tablespoons of doenjang. It’s best to start with 1 tablespoon if your doenjang is particularly salty, and then add more to taste. Whisk the doenjang into the rice water to ensure it dissolves without clumps, then bring it to a boil over medium heat.
Step 3
Once the doenjang-infused rice water is boiling, add the prepared dandelion roots, chili peppers, and sliced onions. Stir gently. For a creamier texture, you can crumble the tofu with a fork or your hands, or cut it into small cubes and add it to the pot. Finally, add about 1 teaspoon of Dashida for an extra umami boost. You can substitute this with Korean soup soy sauce or fish sauce if you prefer. Dashida enhances the savory notes, but if your doenjang has a robust flavor, you can omit it. Let the soup simmer for a few more minutes, allowing the flavors to meld together. Serve hot and enjoy this delicious and nourishing springtime soup!
