Savory Dried Radish Greens Soup (Ugeoji Doenjang Guk)
Springtime Delight! How to Make a Delicious and Comforting Dried Radish Greens Doenjang Soup
This recipe features blanched dried radish greens (ugeoji) simmered in a rich and savory doenjang (soybean paste) broth. A perfect, warming soup that’s ideal for revitalizing your appetite.
Main Ingredients- 1 pack (approx. 500g) prepared dried radish greens (ugeoji)
- 1/3 zucchini
- 1/2 onion
- 1 king oyster mushroom
- 1 Korean green chili pepper (cheongyang pepper)
- 1/2 green onion stalk
- 1000ml anchovy broth (approx. 5 cups)
Seasoning- 1.5 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp maesil-cheong (plum extract)
- 0.5 Tbsp sugar
- 1 Tbsp fish sauce (anchovy or similar)
- 1.5 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp maesil-cheong (plum extract)
- 0.5 Tbsp sugar
- 1 Tbsp fish sauce (anchovy or similar)
Cooking Instructions
Step 1
Use one pack of pre-blanched dried radish greens (ugeoji). Store-bought ones are convenient.
Step 2
If using frozen ugeoji, thaw it. Rinse the ugeoji once under cold water to remove any impurities, then squeeze out excess water firmly with your hands. Cut the greens into bite-sized pieces. In a bowl, combine the doenjang, gochujang, gochugaru, minced garlic, plum extract, sugar, and fish sauce. Gently mix and massage the seasonings into the ugeoji, then let it marinate for a while. Marinating the ugeoji beforehand helps it absorb the flavors deeply.
Step 3
Pour 1000ml of anchovy broth into a pot. Add all the marinated ugeoji. Bring to a rolling boil over high heat. Boiling quickly over high heat initially helps to bring out the flavors of the ingredients.
Step 4
Once the soup comes to a boil, reduce the heat to medium.
Step 5
Add the zucchini, sliced into half-moons, and the thinly sliced onion. Continue to simmer over medium heat for about 3-5 minutes. As the vegetables cook, they will add a refreshing sweetness to the broth.
Step 6
Add the sliced king oyster mushroom and the diagonally sliced Korean green chili pepper. Cook for another 5 minutes. Adding the green chili pepper provides a pleasant kick that cuts through any richness and enhances the overall flavor.
Step 7
Finally, add the chopped green onion and reduce the heat to low. Simmer gently for 10 more minutes. This slow simmering allows the soft ugeoji and the natural sweetness of the vegetables to fully infuse the broth. Taste the soup and adjust seasoning with salt or more soup soy sauce if needed.
Step 8
Your delicious and savory Dried Radish Greens Doenjang Guk is ready! Enjoy this deeply flavorful and refreshing soup with a bowl of warm rice.
