Classic Korean Soup Recipe

Prepare stock

Rinse kelp quickly under cold water to remove surface debris. In a large pot, combine 8 cups water, kelp, dried anchovies (or anchovy heads/guts), smashed garlic, and halved onion. Soak for 10 minutes, then bring to a gentle simmer over medium heat.

When the pot begins to simmer, lower heat and simmer 10–12 minutes. Remove kelp just before a rolling boil (after about 8–10 minutes) to avoid bitterness. Continue simmering the anchovies and aromatics for another 4–6 minutes, then strain the broth through a fine-mesh sieve into a clean pot. Discard solids and return clear broth to the pot.

Bring the strained broth back to a gentle simmer over medium heat. Add sliced shiitake mushrooms and simmer 3 minutes to release flavor.

Add sliced zucchini and Napa cabbage to the simmering broth. Cook 2–3 minutes until the cabbage begins to soften but still has some texture.

Gently add cubed tofu into the simmering soup. Simmer 2–3 minutes more to heat through without breaking the tofu apart.

Stir in the white parts of the sliced green onions and cook 30–60 seconds to soften slightly.

Lower heat to avoid vigorous boiling. Whisk the 2 tbs doenjang (or gochujang for a spicy version) with a ladleful of hot broth in a small bowl until smooth, then add the paste mixture back into the pot. This prevents clumping and ensures even distribution.

Add 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp salt (adjust to taste), and 1/4 tsp freshly ground black pepper. Stir gently and simmer 1–2 minutes to marry flavors. Taste and adjust salt or paste level as needed.

Turn off heat. Sprinkle the green parts of the sliced green onions and 1 tsp toasted sesame seeds over the soup. Serve immediately.