Doenjang Guk (Soybean Paste Soup)

Instructions

1. 1

   Prepare the vegetables by dicing the potato, onion, and zucchini into bite-sized pieces. Chop the green onions and mince the garlic clove.

2. 2

   In a large pot, bring the anchovy or vegetable broth to a boil.

3. 3

   Once boiling, add the diced potato and onion to the pot. Let them cook for about 5 minutes, or until they start to soften.

4. 4

   Stir in the doenjang (Korean soybean paste) until it is well dissolved in the broth.

5. 5

   Add the diced zucchini to the pot and let the soup simmer for an additional 5 to 7 minutes, or until the vegetables are fully cooked.

6. 6

   Add the minced garlic and half of the chopped green onions to the soup, saving the rest for garnish. Simmer for another minute to let the flavors meld.

7. 7

   Taste the soup and adjust the seasoning if necessary. If the soup is too strong, you can add a little bit of water to dilute it.

8. 8

   Serve the Doenjang Guk hot, garnished with the remaining chopped green onions.