Savory and Refreshing Lettuce Doenjang Guk (Korean Soybean Paste Stew)
Savory and Refreshing Lettuce Doenjang Guk (Korean Soybean Paste Stew)
How to Use Up Lettuce: Making Delicious Lettuce Doenjang Guk
Got too much lettuce and don’t know what to do with it? This ‘Lettuce Doenjang Guk’ recipe is the perfect solution! Similar in taste to spinach or asterisk Doenjang Guk, it boasts a savory depth from the soybean paste, complemented by the fresh, slightly bitter notes of lettuce. The crisp stems and tender leaves create a delightful texture, while the subtle bitterness awakens your appetite. Enjoy a hearty and healthy meal with this simple yet flavorful Korean stew.
Ingredients- Fresh lettuce: 2 large handfuls
- Water: 1.2 liters (about 5 cups)
- Broth pack (kelp, anchovy, etc.): 1
- Homemade doenjang (Korean soybean paste): 2 Tbsp
- Dried shrimp powder: 0.5 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Green onion: 1 stalk
- Minced garlic: 1 Tbsp
Cooking Instructions
Step 1
If your lettuce has wilted slightly from storage, you can revive it by soaking it in ice water for about half a day, or by submerging it in enough water to cover and refrigerating it for the same amount of time. Since we’re using it in soup today, slightly wilted lettuce is fine, but I soaked mine in water to freshen it up before use.
Step 2
Carefully wash each leaf of the prepared lettuce under running water to remove any dirt or debris.
Step 3
In a pot, add 1.2 liters of water and the broth pack. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes to create a flavorful broth.
Step 4
Finely chop the green onion into small, bite-sized pieces.
Step 5
Mince the garlic. Using the side of your knife or a mincer will help achieve a fine texture.
Step 6
Cut the washed lettuce into easy-to-eat, bite-sized pieces. Cutting them too small might reduce the satisfying chewiness.
Step 7
After 15 minutes, remove the broth pack from the pot. Dissolve the doenjang into the broth. Since homemade doenjang often contains soybean chunks, straining it through a sieve before dissolving will result in a smoother, clearer soup.
Step 8
Add half a tablespoon of dried shrimp powder to the stew. This adds a savory depth and umami that complements the soybean paste beautifully.
Step 9
Stir in one tablespoon of gochugaru for a vibrant color and a hint of spiciness. Feel free to adjust the amount based on your preference for heat.
Step 10
Add the minced garlic and continue to simmer, allowing the flavors to meld together.
Step 11
Once the soup comes to a boil again after adding the doenjang and seasonings, add the prepared lettuce and chopped green onion. Be careful not to overcook the lettuce, as it will lose its fresh flavor.
Step 12
Gently stir the lettuce in the soup and cook just until it wilts. Turn off the heat when the lettuce is tender but still retains a slight crispness. Overcooking will make it mushy.
Step 13
It’s amazing how much volume lettuce loses when cooked! This soup is a fantastic way to use up a large amount of lettuce. The savory and refreshing flavors make it a perfect meal. Enjoy your healthy and delicious Lettuce Doenjang Guk!
