Mu Doenjang Guk (Korean Soybean Paste Radish Soup)

Ingredients

• 1 pound Korean radish (mu (무))
• 2 tablespoons doenjang (된장 (Korean fermented soybean paste))
• 1 green part of a large scallion
• soup soy sauce or salt to taste
• For the vegetable Broth:
• 1/4 medium onion
• 2 dried shiitake mushrooms
• 1 small piece dried kelp (about 3 inch square, dashima 다시마)
• 1 white part of a large scallion
• 3 to 4 plump garlic cloves
• 1 or 2 dried whole red chili peppers (or fresh hot chili peppers - optional)
• 6 cups of rice rinsed water (ssalddeumul (or plain water with 1 teaspoon of flour or rice flour))

Steps

1. 1

   Add the water to the pot along with all of the broth vegetables. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, for 10 minutes.

2. 2

   Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.

3. 3

   Remove the aromatic vegetables, reserving the mushrooms.

4. 4

   Thinly slice the mushrooms.

5. 5

   Stir in the soybean paste, or run them through a strainer in the broth if you don’t want the bean pieces in your soup.

6. 6

   Add the radish and mushrooms, and boil until the radish turns translucent and soft, about 10 minutes.

7. 7

   Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste.