Aromatic Dried Radish Greens and Tofu Soup (Mucheong Doenjang Guk)
How to Make Mucheong Doenjang Guk: The Ultimate Recipe with Canned Tuna, Fresh Radish Greens, and Dried Radish Greens
Learn how to make a delicious Mucheong Doenjang Guk, a hearty soup featuring canned tuna, fresh or dried radish greens, and soybean paste. This recipe provides detailed instructions on preparing the radish greens and simmering the soup to perfection, offering a rich and savory flavor profile. It’s a comforting and nutritious dish perfect for any meal.
Ingredients- 1 handful of boiled and prepared radish greens (about 100g)
- 1 can of tuna (90g)
- 3 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
- 6 cups anchovy and kelp broth (dashima-myeolchi yuksu) (approx. 1.2L)
- 1 stalk of green onion (daepa)
- 2 Korean green chili peppers (cheongyang gochu)
Cooking Instructions
Step 1
This step involves preparing the fresh radish greens. The greens were harvested from the garden and hung on a clothesline for three days to dry slightly. This drying process removes any raw taste and adds a deeper, nuttier flavor to the doenjang guk, making it even more delicious. (You can also use fresh, un-dried radish greens if preferred.)
Step 2
Gather the amount of dried radish greens needed for the soup. Ensure you have a sufficient portion for a flavorful broth.
Step 3
Cut the radish greens, leaving a bit of the radish root attached to make them easier to handle when hanging or processing. Avoid cutting them too short at this stage.
Step 4
Before boiling fresh radish greens, trim off the tough, woody parts of the stems. This ensures a more tender texture in the final soup.
Step 5
Thoroughly wash the prepared radish greens under running water, shaking them gently to remove any dirt or grit. After washing, place them in a colander to drain.
Step 6
Bring a pot of water to a rolling boil over high heat. Add 1 tablespoon of salt to the boiling water. Salting the water helps to brighten the color of the radish greens and season them slightly.
Step 7
Once the water is boiling, add the radish greens to the pot, starting with the thicker stem parts. This ensures that the tougher parts cook first and become tender along with the leaves.
Step 8
Gently press down on the radish greens with a spoon or ladle to ensure they are fully submerged in the boiling water. This helps them cook evenly. Cover the pot and let it simmer.
Step 9
After simmering for about 5-10 minutes, use chopsticks or a spoon to turn the radish greens over. This ensures that all sides are exposed to the heat and cook uniformly. If the water level reduces significantly, add more to keep the greens submerged.
Step 10
Press the radish greens down into the water again and continue to simmer for another 5 minutes, or until the greens are tender. Boiling for a total of 10-15 minutes should achieve the desired tenderness.
Step 11
Remove the boiled radish greens from the pot and prepare them for rinsing.
Step 12
Drain some of the hot water, then transfer the radish greens to a colander and rinse them thoroughly under cold running water. Gently agitate them while rinsing to remove any bitterness or astringency, resulting in a cleaner flavor. Repeat this rinsing process 2-3 times.
Step 13
After rinsing, place the radish greens back in the colander and squeeze out as much water as possible. This step is crucial to prevent the soup from becoming diluted.
Step 14
Take a handful of the squeezed radish greens. A good measure is what fits comfortably in one hand.
Step 15
Cut the prepared radish greens into bite-sized pieces, about 3-4 cm long. This makes them easier to eat with the soup. Aim to cut them so that the tougher stems and softer leaves are mixed together.
Step 16
Now, it’s time to assemble the soup. Place the chopped radish greens in the pot. Add 1 tablespoon of minced garlic and 3 tablespoons of soybean paste. You can add half the doenjang first and adjust the seasoning later if you prefer.
Step 17
Add the entire can of tuna (90g), including the oil. The tuna adds a deep and savory richness to the broth.
Step 18
Stir in 1 tablespoon of red pepper flakes (gochugaru) for a touch of spiciness. Adjust the amount according to your preference.
Step 19
Pour in 6 cups (approx. 1.2L) of the prepared anchovy and kelp broth. Stir well to combine all the ingredients evenly. If you don’t have this broth, you can substitute it with rice water or plain water.
Step 20
Place the pot on the stove and bring the soup to a boil.
Step 21
Start by boiling over high heat. Once the soup reaches a rolling boil, reduce the heat to medium. Let it simmer for about 10-15 minutes, allowing the radish greens to absorb the flavors of the doenjang and other ingredients.
Step 22
Prepare 1 stalk of green onion by slicing it diagonally. Add the white parts of the green onion to the soup first to infuse it with aroma and cook them together.
Step 23
Finally, add the green parts of the diagonally sliced green onion and 2 Korean green chili peppers (seeds removed, sliced diagonally) to the soup. Simmer for another minute or two until the chili peppers are tender. The green chilies will add a refreshing and spicy kick. Turn off the heat.
Step 24
Your savory and delicious Mucheong Doenjang Guk is ready! Enjoy it with a warm bowl of rice.
