This is my riff on Doenjang Guk.
- 6 cups water
- 3 vegetable stock bullion cubes
- 1 tbsp vegetable oil / olive oil
- 1 dashi kombu sheet
- 2 tbsp chili bean paste (do ban jian)
- 1 tbsp samba oelek
- 1 tbsp brown miso
- 1⁄2 tbsp soy sauce
- 2” ginger, sliced
- 4 cloves garlic, diced
- 2 shitake mushrooms, sliced (stems can be used in stock only, or kept)
- 2 diced onions
- 1⁄2 cup dried black fungus (can sub in enoki mushrooms instead)
- 1-2 carrots, chopped
- 2-3 red radishes, diced
- (optional) 2 tsp crushed korean red pepper
- soft-medium tofu, cubed
- (Optional) 1 hour to 1 day beforehand: mix dashi kombu with 1L of water and let sit in fridge or on counter
- Heat water on medium heat with dashi kombu stock or with the dashi kombu in it if you didn’t prepare the stock before hand.
- Add the bullion cubes, ginger, diced garlic, chili bean paste, samba oelek, miso, oil, and soy sauce to the stock
- On the side, put the dried black fungus in a bowl and fill with water.
- Reduce heat and let sit to mix the flavours (10 minutes - 30 minutes, depending on if you prepared the dashi kombu stock beforehand). Strain out the large pieces of dashi kombu and ginger afterwards
- Add shitakes, drain black fungus and add, and add diced onions to pot then bring to a boil.
- After 2-4 minutes, add carrots and radishes, and optionally - the crushed korean red pepper
- After another 2 minutes, add to the tofu
- Take off heat and serve