Korean Fermented Soybean Paste Soup
Soup

Korean Fermented Soybean Paste Soup

timer 34 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Korean Fermented Soybean Paste Soup

About This Recipe

This Fermented Bean Paste Soup with Beef and Tofu is a rich, umami-packed Korean-inspired dish that’s both hearty and full of bold flavors. The recipe starts by toasting small dried fish in a hot wok for a deep, savory aroma, then simmering them in bone broth for a robust base. Tender slices of beef are cooked just until done, ensuring they stay juicy, while a mix of fresh vegetables—zucchini, mushrooms, and onions—adds texture and sweetness. The star of the dish is the fermented bean paste, blended with water to create a tangy, savory broth that ties everything together. A final touch of hot peppers and chili powder brings a spicy kick, balanced by soft tofu for a silky finish. Quick to prepare yet layered with complex flavors, this soup is perfect for warming up on chilly days or enjoying as a comforting one-pot meal. Serve it steaming hot for a truly satisfying dining experience!

Instructions

Detailed preparation guide

servings 4
Total Time 34m

shopping_basket Ingredients

Main Ingredients
  • small dried fish 50g
  • beef 150g
  • tofu 200g
The aromatics
  • bone broth 500ml
  • zucchini 150g
  • mushrooms 100g
  • onions 100g
  • hot peppers 2 pieces
The sauce & seasonings
  • fermented bean paste 3 tbsp

menu_book Directions

1
Step 1
Step 1
Heat the wok without oil, add small dried fish to stir-fry until fragrant, then add bone broth to boil.
2
Step 2
Step 2
Slice all the vegetables and tofu.
3
Step 3
Step 3
Mix the fermented bean paste with water in a bowl, then pour it into the pot and cook for a while. Add sliced beef and cook for a few minutes until the meat is cooked through. Do not overcook, or the meat will become tough.
4
Step 4
Step 4
After the pot boils, add sliced zucchini, mushrooms, and onions in sequence, cover the lid, and after the pot boils again, add hot peppers and tofu. Continue to cook for 5 minutes, then add an appropriate amount of chili powder and monosodium glutamate. The fermented bean paste soup can be served.

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