Soup & Stew

Doenjang Soup with Pork & Tofu Meatballs

Name: Doenjang Soup with Pork & Tofu Meatballs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Potato; 15 g Korean zucchini; 5 g Chives (jjokpa); 5 g Onion; 2 g Garlic chives (buchu); 15 g Tofu; 2 g Green onion; 5 g Chili pepper; 5 g Shiitake mushroom; 2 g Glass noodles (dangmyeon); 5 g Mung bean sprouts; 10 g Broccoli; 35 g Ground pork; 300 g Water; 10 g Minced garlic; 5 g Starch; 8 g Doenjang (soybean paste); 3 g Raw soybean powder

완자된장국

Golden patties of pork, tofu, bean sprouts and glass noodles in a doenjang soup with potato, zucchini and shiitake, served over broccoli. Using less doenjang and adding soybean powder gives a nutty flavor with less sodium.

🇰🇷 A twist on Doenjang Jjigae — see the classic soybean paste stew recipe →

📝 Step-by-Step Instructions

Dice the potato, slice the zucchini, and finely chop the chives, onion and garlic chives.

Doenjang Soup with Pork & Tofu Meatballs — step 1

Mash the tofu and remove the water, slice the green onion, slice the chili diagonally and cut the shiitake into bite-sized pieces.

Doenjang Soup with Pork & Tofu Meatballs — step 2

Blanch the glass noodles and bean sprouts and chop them, and blanch the broccoli briefly.

Doenjang Soup with Pork & Tofu Meatballs — step 3

Mix the pork with the garlic, chives, onion, garlic chives, bean sprouts, glass noodles and tofu, knead with the starch and shape into small flat patties. Pan-fry until golden.

Doenjang Soup with Pork & Tofu Meatballs — step 4

Dissolve the doenjang in the water and simmer with the zucchini, potato and shiitake. Add the soybean powder, chili and meatballs and simmer a little longer.

Doenjang Soup with Pork & Tofu Meatballs — step 5

Place the broccoli in a bowl, pour over the soup and top with green onion and chili.

Doenjang Soup with Pork & Tofu Meatballs — step 6

📊 Nutrition Facts (per serving)

174.4Calories (kcal)

6.28 gCarbs

3.64 gProtein

2.25 gFat

229.1 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.