Doenjang Broth
Earthy soybean broth layered with doenjang, garlic, anchovy stock, and vegetables.
Use foundational chicken or beef bone broth from foundational bone broths as the master liquid. A handful of dried anchovies (or a small splash of fish sauce) stands in for a separate anchovy-kelp extraction; doenjang and vegetables do the rest.
Ingredients
- 2.5 L foundational chicken or beef bone broth
- 44 mL–59 mL doenjang (Korean soybean paste)
- 15–20 g dried anchovies in a sachet, or 5 mL–10 mL fish sauce
- Garlic, onion
- Zucchini, potato, mushroom, tofu
- optionalFresh chili
- optionalGochugaru for color
Method
- Bring foundational broth to a simmer; dissolve doenjang through a strainer to avoid grit.
- Add anchovy sachet or fish sauce; simmer with aromatics and hard vegetables until tender.
- Add soft vegetables and tofu; simmer briefly; adjust salt.