← Nouns Cooking · Korean

Ingredients

• 1.5 l rice-rinsing water or plain water
• 1 piece dried kelp (about 8 cm square)
• 2 dried shiitake mushrooms
• ¼ Onion
• 3 cloves Garlic, lightly crushed
• 1 dried red chilli (optional)
• 450 g Korean radish or daikon, cut into thin 3 cm squares
• 2½ tbsp Doenjang (Korean soybean paste)
• 1 tsp soup soy sauce (optional)
• 2 Spring onion, sliced
• ½ tsp Gochugaru (Korean chilli flakes) (optional)

Method

1. Put the broth ingredients in a pot, bring to the boil and simmer for 15 min. Strain, keeping the shiitake; slice them thinly.
2. Return the broth to the pot with the radish and sliced shiitake. Push the doenjang through a small sieve into the pot, or dissolve it in a ladle of broth first so it does not clump.
3. Bring back to the boil and simmer over medium heat for 15 min, until the radish is soft and translucent.
4. Taste and adjust with soup soy sauce or a little more doenjang. Add the spring onion and gochugaru, simmer for 1 minute and serve with rice.

Tips

• The cloudy water from rinsing rice gives the soup a soft, rounded body.
• If you are not vegetarian, make the broth with 8 dried anchovies instead of shiitake for a classic version.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari