Dwen Jang Gook
Dive into the rich, earthy flavors of Dwen Jang Gook, a comforting Korean soybean paste soup that's both hearty and nutritious. This traditional dish starts with a simple dashima (dried kelp) broth, which sets the stage for a medley of wholesome ingredients like zucchini, potatoes, tofu, enoki mushrooms, and a savory punch of Korean soybean paste (dwen jang). Perfectly balanced with optional spicy Korean red pepper flakes and a touch of soy sauce, this recipe is a delightful blend of umami and spice. Ready in just 35 minutes, Dwen Jang Gook is the ideal choice for a quick dinner or an authentic addition to a Korean-inspired meal. Serve it hot with steamed rice and banchan side dishes for a soul-warming experience that celebrates the heart of Korean home cooking.
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Recipe Information
Ingredients
- 3 tablespoons Korean soybean paste (dwen jang)
- 5 cups Water
- 1 sheet (2-3 inches) Dashima (dried kelp)
- 2 cloves Garlic
- 0.5 medium Zucchini
- 1 medium Potato
- 0.5 medium Onion
- 100 grams Enoki mushrooms (or substitute with other mushrooms)
- 200 grams Firm tofu
- 1 teaspoon Korean red pepper flakes (optional for heat)
- 1 tablespoon Soy sauce (optional, for seasoning)
- 2 stalks Green onions
Instructions
In a medium-sized pot, add 5 cups of water and the sheet of dashima (dried kelp). Bring it to a boil, then lower the heat and let it simmer for 5 minutes to make a simple broth. Remove the dashima and discard it.
While the broth is simmering, mince the garlic, slice the zucchini and potato into bite-sized pieces, thinly slice the onion, and cut the tofu into small cubes.
Once the dashima broth is ready, add 3 tablespoons of Korean soybean paste (dwen jang) into the broth. Stir and dissolve it completely into the liquid using a ladle or spoon.
Add the garlic, potato, zucchini, and onion to the broth. Allow the vegetables to simmer on medium heat for about 10 minutes or until they are tender.
Next, add the enoki mushrooms and tofu cubes into the soup and cook for an additional 5 minutes.
If you want some heat, stir in 1 teaspoon of Korean red pepper flakes. Taste the soup and adjust seasoning if needed with soy sauce.
Finally, finely chop the green onions and sprinkle them into the soup just before serving for freshness.
Serve the Dwen Jang Gook hot with a bowl of steamed rice and side dishes (banchan) for an authentic Korean meal.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.3 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
