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Korean Soybean Paste Soup (Doenjang Guk)

Sue | My Korean Kitchen
  • 20 minutes
  • Serves 4

INGREDIENTS

4 1/2 cups

Kelp and dried anchovy stock, Dried

200 g

1 pack enoki mushrooms

1/2

Brown onion ((35 g / 1.2 ounces), small

1 tsp

Garlic

8 3/4 oz

korean tofu

3 tbsp

Korean soybean paste

1 tsp

Korean chili paste