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Kale Doenjang Guk (Korean Soybean Paste Soup with Kale)
From Statesboro Market2Go
<p>A super nutritional soup that uses locally grown kale and butternut squash! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: koreanbapsang.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
10 ounces
Kale (stemmed and sliced)
8 ounces
Butternut squash (peeled & cubed)
4 cups
Stock of your choice (such as chicken, anchovy, beef, or vegetable broth)
2 cups
Ssalddeummul (water that has been used to rinse rice)
2 tablespoons
Korean soybean paste (doenjang)
1 tablespoon
Soup soy sauce (guk ganjang) – use salt if unavailable
1 teaspoon
Garlic (minced)
1 teaspoon
Rice vinegar
OR lemon juice
Salt & pepper to taste
Step by Step Instructions
- Pour the stock of your choice into a pot and add the soybean paste through a strainer into the stock. Add the soup soy sauce to the pot.
- Add the kale, butternut squash, and minced garlic to the pot, then bring the mixture to a boil over high heat. Lower to medium-high and let boil for 10 minutes.
- Taste the soup, season with salt & pepper as necessary. Add the vinegar/lemon juice right before turning off the heat.