Soup & Stew

Chilled Doenjang Naengguk

Name: Chilled Doenjang Naengguk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 g Bonito flakes; 5 g Cucumber; 1 g Perilla leaves; 50 g Korean radish; 1 g Dried kelp (dasima); 10 g Green onion; 500 g Water; 1 g Soybean powder; 1.5 g Sugar; 2 g Vinegar; 0.5 g Green onion, minced; 0.5 g Minced garlic; 0.5 g Onion, minced; 1 g Cheongyang chili, minced; 1 g Low-sodium doenjang; 3 g Sesame oil

된장냉국

A refreshing summer cold soup of bonito-radish broth seasoned with low-sodium doenjang, soybean powder, vinegar and chili, topped with julienned cucumber and perilla. Soybean powder and vinegar add nuttiness and a sweet-sour tang.

📝 Step-by-Step Instructions

Simmer the broth ingredients for 20 minutes, turn off the heat, add the bonito flakes and steep for 10 minutes. Strain and chill.

Mix the doenjang seasoning.

Julienne the cucumber and perilla leaves.

Dissolve the doenjang seasoning in the chilled broth.

Top with the cucumber and perilla.

📊 Nutrition Facts (per serving)

30.4Calories (kcal)

1.12 gCarbs

0.73 gProtein

0.6 gFat

69.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.