Hearty and Nutritious Siraegi Doenjang Guk (Cobia Stew with Soybean Paste)
Hearty and Nutritious Siraegi Doenjang Guk (Cobia Stew with Soybean Paste)
Mastering the Rich and Nutty Flavor of Siraegi Doenjang Guk with Perilla Seeds
Do you have pre-cooked and frozen cobia leaves (siraegi) in your freezer? Let’s make a delicious Siraegi Doenjang Guk today! We’ve added perilla seed powder for an even richer, nuttier flavor. This hearty soup is perfect for a comforting meal, brimming with nutrients and deep, savory taste.
Main Ingredients- 700g cooked and frozen cobia leaves (siraegi), thawed
- 2 anchovy and kelp broth packs
- 3L water
Seasonings and Aromatics- 3 Tbsp minced garlic
- 3 Tbsp perilla seed powder (generous amount)
- 3 Tbsp perilla oil (for enhanced aroma)
- 5 Tbsp soybean paste (use a good quality one)
- 1 Tbsp red pepper paste (for umami)
- 1 Tbsp red pepper flakes (adjust to taste)
- 3 Tbsp fish sauce (or Korean soup soy sauce)
- 1 Tbsp dried shiitake mushroom powder (for deep umami)
- 3 Tbsp cooking wine (like mirin, for deodorizing)
- 0.5 Tbsp salt (adjust to taste)
- 3 Tbsp minced garlic
- 3 Tbsp perilla seed powder (generous amount)
- 3 Tbsp perilla oil (for enhanced aroma)
- 5 Tbsp soybean paste (use a good quality one)
- 1 Tbsp red pepper paste (for umami)
- 1 Tbsp red pepper flakes (adjust to taste)
- 3 Tbsp fish sauce (or Korean soup soy sauce)
- 1 Tbsp dried shiitake mushroom powder (for deep umami)
- 3 Tbsp cooking wine (like mirin, for deodorizing)
- 0.5 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
First, take the pre-cooked and frozen cobia leaves (siraegi) out of the freezer and thaw them completely in cold water. If cooking siragi from scratch seems daunting, you can find a link to an easy siragi cooking recipe here: @7020567
Step 2
Once thawed, cut the cobia leaves into manageable pieces, about 5cm in length. Cutting them into bite-sized pieces will make the soup easier to eat.
Step 3
In a large pot, combine 3L of water and 2 anchovy and kelp broth packs. Bring to a boil over high heat, then reduce to medium-low and simmer for 8 minutes to create a rich broth. Remove the broth packs; this flavorful liquid will be the base for our doenjang guk.
Step 4
In a bowl, place the prepared cobia leaves. Add all the seasoning ingredients: 3 Tbsp minced garlic, 1 Tbsp shiitake mushroom powder, 3 Tbsp perilla seed powder, 1 Tbsp red pepper flakes, 3 Tbsp fish sauce, 3 Tbsp cooking wine, 3 Tbsp perilla oil, 5 Tbsp soybean paste, and 1 Tbsp red pepper paste. Gently massage the ingredients into the siragi with your hands until evenly coated. Thoroughly massaging the seasoning into every strand is key to a delicious soup!
Step 5
Add the seasoned cobia leaves to the pot of rich broth you prepared earlier.
Step 6
Using a spatula or ladle, gently stir everything together, making sure to break up any clumps of soybean paste and allowing the seasoned siragi to meld with the broth.
Step 7
Taste the soup and adjust the seasoning if necessary. Add salt gradually until it reaches your preferred taste. I found that 0.5 Tbsp of salt was perfect for me, balancing the savory flavors. Remember that the saltiness of your soybean paste may vary, so adjust accordingly.
Step 8
Once the soup comes to a boil, reduce the heat to medium and let it simmer for about 2 minutes, with the lid slightly ajar. This allows the flavors to deepen and meld beautifully.
Step 9
Serve the finished Siraegi Doenjang Guk hot, ideally in a traditional earthenware pot (ttukbaegi). For an attractive garnish and extra flavor, sprinkle with chopped green onions and thinly sliced red chili peppers. Enjoy this deeply flavorful and nutritious cobia leaf soup, a perfect meal to warm you up!
