Savory and Spicy Korean Lettuce Soup (Eolgal-i Doenjang-guk)
How to Make Delicious and Savory Doenjang-guk with Seasonal Korean Lettuce
This Doenjang-guk is made with fresh Korean lettuce harvested from the garden, making it exceptionally flavorful. The soup boasts a savory and slightly spicy broth, enhanced with soft tofu and clams for an extra umami kick. Perfect for a chilly autumn day, here’s a detailed guide to making this delightful Eolgal-i Doenjang-guk.
Main Ingredients- Blanched Korean Lettuce (Eolgal-i) 400g
- Sea Salt 1 Tbsp (for blanching)
- Firm Tofu 1 block
- Cheongyang Peppers 2
- Red Chili Pepper 1
- Scallion 1 stalk
Seasoning & Other Ingredients- Soybean Paste (Doenjang) 2 Tbsp
- Clams (about palm-sized) 15
- Anchovy Fish Sauce 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Fish Sauce (Tuna based, optional) 1 Tbsp
- Ground Perilla Seeds 2 Tbsp
Broth Ingredients- Water 5 cups
- Dried Anchovy and Kelp Broth Pack 1
- Dried Kelp (10x10cm) 1 sheet
- Soybean Paste (Doenjang) 2 Tbsp
- Clams (about palm-sized) 15
- Anchovy Fish Sauce 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Fish Sauce (Tuna based, optional) 1 Tbsp
- Ground Perilla Seeds 2 Tbsp
Broth Ingredients- Water 5 cups
- Dried Anchovy and Kelp Broth Pack 1
- Dried Kelp (10x10cm) 1 sheet
Cooking Instructions
Step 1
Wash the Korean lettuce thoroughly several times and drain. Soak the clams in lightly salted water to purge any sand. (Rinse well after they open their shells.)
Step 2
In a pot, bring 5 cups of water to a boil with the broth pack and dried kelp. Simmer for 10 minutes to create the broth. Remove and discard the kelp and broth pack.
Step 3
Once the broth is boiling, add 1 Tbsp of sea salt and the prepared Korean lettuce. Blanch for about 1-2 minutes, then immediately remove and rinse under cold water to stop the cooking. Squeeze out any excess water thoroughly.
Step 4
Thinly slice the red chili pepper and scallion diagonally. Finely chop the Cheongyang peppers. (Adjust the amount of Cheongyang peppers if you prefer it spicier.)
Step 5
Cut the blanched and squeezed Korean lettuce into bite-sized pieces, about 3-4 cm long.
Step 6
Add the chopped Korean lettuce to the pot with the broth. Dissolve the soybean paste (you can strain it through a sieve for a smoother consistency) and bring to a rolling boil. Once it starts to boil, add the purged clams.
Step 7
Cut the firm tofu into 1.5 cm cubes.
Step 8
When the clams begin to open, add the cubed tofu. To prevent the tofu from breaking apart, add it towards the end of the cooking process and simmer briefly.
Step 9
Finally, add the sliced scallions, red chili pepper, and chopped Cheongyang peppers. Season with 1 Tbsp anchovy fish sauce, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and 1 Tbsp tuna fish sauce. Simmer briefly for the flavors to meld. Finish by stirring in 2 Tbsp of ground perilla seeds.
Step 10
Voilà! Your savory and refreshing Eolgal-i Doenjang-guk is ready. Made with homegrown lettuce, it tastes truly special. On a crisp autumn day, a warm bowl of this soup over rice is incredibly comforting.
Step 11
The addition of clams makes the broth clean and refreshing, while the ground perilla seeds add a delightful nutty aroma, enhancing the overall flavor profile.
Step 12
On cooler days, a hearty bowl of warm soup is often all you need for a satisfying meal, even without many side dishes.
Step 13
Beyond grocery shopping, there’s a unique joy in tending to your own garden. The pleasure of seeing your harvested produce grace your table is incomparable. Enjoy this delicious soup, reflecting the joy of gardening!
