Hearty Doenjang-Soolbap Recipe: A Taste of Korean Comfort Food
Effortless Doenjang-Soolbap Recipe: The Ultimate Korean Rice Soup That Rivals Restaurant Quality
You’ve probably only ordered this savory Korean rice soup at BBQ restaurants, but making it at home is surprisingly easy and incredibly rewarding. Prepare to be amazed – it’s even more delicious than you remember!
Main Ingredients
- 150g thinly sliced beef brisket (or beef short plate)
- 1 bowl of cooked white rice
- 1L broth (anchovy-dashima broth recommended)
- 1/4 Korean zucchini (aehobak)
- 1/2 onion
- 1 shiitake mushroom
- 1/2 block of firm tofu
- 1 handful of green onions
- 1 Korean green chili pepper
Seasoning
- 2 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 2 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Let’s start by preparing the vegetables that will build the deep flavor of our Doenjang-Soolbap. Finely chop the onion, Korean zucchini, and green chili pepper. Slice the shiitake mushroom and green onions into bite-sized pieces as well.
Step 2
If you don’t have beef brisket, thinly sliced beef short plate (chadolbagi) works wonderfully too and adds a delicious richness! Cut the meat into manageable, bite-sized pieces.
Step 3
Dice half a block of firm tofu into small cubes. You can store any leftover tofu submerged in its original water in an airtight container in the refrigerator, but it’s best to use it within a day or two for optimal freshness!
Step 4
In a ttukbaegi (earthenware pot), wok, or a regular pot, add the sliced beef (brisket or short plate). Mix in 2 Tbsp Doenjang, 0.5 Tbsp Gochujang, 1 Tbsp Gochugaru, and 1 Tbsp Fish Sauce. Combine everything thoroughly. **Cook over low heat until the meat is no longer pink, stirring occasionally to prevent sticking.**
Step 5
Once the meat has cooked through, add one bowl of cooked rice to the pot.
Step 6
Gently mix the rice with the cooked meat and seasonings. Ensure each grain of rice is coated for maximum flavor infusion.
Step 7
Now it’s time to add the broth. Instead of pouring all 1L at once, start by adding just enough broth to partially cover the rice. This will help you achieve the perfect consistency later.
Step 8
Add the chopped Korean zucchini, onion, and shiitake mushroom to the pot. Stir well with the rice and bring it to a simmer. Increasing the heat slightly to medium will help release the natural sweetness from the vegetables, making the broth even more flavorful.
Step 9
As the soup begins to bubble, stir in 1 Tbsp of minced garlic and the diced tofu. Gently mix to combine, being careful not to break up the tofu too much. If the soup becomes too thick, gradually add more of the reserved broth until you reach your desired consistency. This step is crucial for developing the rich, complex flavor of the Doenjang-Soolbap!
Step 10
Finally, add the sliced green onions and the Korean green chili pepper for a fresh aroma and a touch of heat. The vibrant colors will make your dish look even more appealing!
Step 11
Stir everything together and let it simmer for a few more minutes to allow all the flavors to meld beautifully! Be mindful not to add too much rice initially, as it can make the soup too thick and difficult to manage. Enjoy your delicious and comforting homemade Doenjang-Soolbap!
