Dried Shrimp and Potato Doenjang Guk (Korean Soybean Paste Stew)
Dried Shrimp and Potato Doenjang Guk (Korean Soybean Paste Stew)
Delicious Dried Shrimp and Potato Doenjang Guk Without Stock
With the chilly weather lately, all I crave are warm, comforting soups! Today, I’m sharing how to make a hearty potato doenjang guk flavored with dried shrimp. Don’t worry if you don’t have pre-made stock; this recipe is packed with flavor from simple ingredients. Enjoy this nourishing and delicious Korean stew!
Main Ingredients- 1 small potato
- 1/2 small onion
- 1/6 zucchini (or Korean zucchini/Aehobak)
- A small amount of green onion
For the Broth Flavor- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp dried shrimp
- 1 tsp minced garlic
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp dried shrimp
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the stew. Peel the potatoes and onion. Trim and cut the zucchini and green onion into manageable sizes.
Step 2
If you’re making a single serving, it’s easy to gauge the water quantity by filling your serving bowl first, then pouring that amount into the pot. Prepare about 1.5 to 2 cups of water.
Step 3
Pour the water into the pot and dissolve 1 tablespoon of doenjang through a sieve. Sifting the doenjang will help it dissolve smoothly without lumps, resulting in a silkier broth.
Step 4
Add 1 tablespoon of dried shrimp to the pot; these will lend a deep umami flavor to the broth, making it richer and more satisfying.
Step 5
Cut the potatoes and onion into bite-sized pieces, about 0.7cm thick, in a fan shape. Slice the zucchini into half-moons or fan shapes, and thinly slice the green onion diagonally.
Step 6
Once the doenjang-infused water starts to boil, add the prepared potatoes and onion. Bring to a rolling boil over high heat initially to help them cook quickly.
Step 7
When the stew is boiling vigorously, reduce the heat to medium-low. Let it simmer until the potatoes are tender when pierced with a fork, which usually takes about 5-7 minutes.
Step 8
Once the potatoes are almost cooked, add the sliced zucchini and green onions. Finally, stir in 1 teaspoon of minced garlic and let it simmer for another minute or two.
Step 9
When the zucchini and green onions are tender, turn off the heat. Ladle the delicious dried shrimp and potato doenjang guk into bowls. Enjoy a satisfying meal with this savory and refreshing Korean stew!
