Soybean Paste Soup Recipe

Make anchovy-kelp stock

In a 2.5-3 quart pot, add 6 cups cold water and the dried anchovies with kelp. Bring to a gentle simmer over medium heat, then lower heat and simmer 8 minutes. Do not boil vigorously to avoid bitterness. Remove anchovies and kelp with a slotted spoon or strain and return clear stock to the pot.

Whisk in 3 tablespoons doenjang into about 1/2 cup of the hot stock in a small bowl until smooth to prevent clumps. Return the seasoned paste to the pot and stir to combine. If you want a slight heat and red color, whisk in 1 teaspoon gochujang. Adjust saltiness with 1 teaspoon soy sauce if needed. Keep the broth at a gentle simmer.

Add the sliced onion, minced garlic, sliced zucchini, and sliced mushrooms to the simmering broth. Continue simmering 4–6 minutes, until the vegetables begin to soften and release flavor into the broth.

If using refrigerated/hard rice cakes, soak them in warm water for 10 minutes beforehand to soften, then drain. Add the rice cakes to the pot and simmer 3–4 minutes until they become chewy and warmed through.

Add the sliced fish cakes and tofu (if using) and simmer another 2–3 minutes until heated through and the flavors meld. Taste and adjust seasoning: add a little more doenjang dissolved in hot broth or a splash of soy sauce if you prefer saltier.

Turn off the heat. Stir in 1 teaspoon sesame oil and cracked black pepper. Ladle the soup into bowls, garnish each with the sliced green onions and a sprinkle of toasted sesame seeds if desired. Serve immediately while hot with steamed rice or as an appetizer.