Doenjang-guk
Sigeumchi-doenjang-guk (soybean paste soup with spinach) | |
| Alternative names | Soybean paste soup |
|---|---|
| Type | Guk |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Doenjang |
| Similar dishes | Miso soup |
| Korean name | |
| Hangul | 된장국 |
| Hanja | 된醬국 |
| RR | doenjangguk |
| MR | toenjangkuk |
| IPA | twen.dʑaŋ.k͈uk̚ |
Doenjang-guk (Korean: 된장국; pronounced [twen.dʑaŋ.k͈uk̚]) or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood. It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew). It is similar to the Japanese miso soup. It is sometimes mild, sometimes strong, and accompanied with rice most of the time.
Doenjang-guk is an example of a banchan, one of several small dishes served with meals at restaurants and in home cooking. Other banchan include kimchi, marinated vegetables, and pickled/salted seafood. This soup is perhaps the cheapest meal in Korea.