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Yoongi's Doenjangguk

Cook time: 25 min

Servings: 2


  • 1/2 lb/ 226g beef, with some fat, cubed

  • 8oz/ 250g medium firm tofu, cubed

  • 1/2 large zucchini, chopped

  • 1 bunch enoki mushrooms

  • 5 Shiitake mushrooms, sliced

  • 1/2 small onion, diced

  • 1/2 small onion, diced

  • 4 cups/ 946 mL water

Broth seasoning

  • 3 tbsp/ 45 mL Korean soybean paste (Doenjang)

  • 1 tsp/ 5 mL gochujang

  • 2 tbsp/ 30 mL ssamjang (as per Yoongi)

  • 1 tsp/ 5 mL minced garlic


  1. Cut your beef into square chunks (cubed). Prep all your veggies by washing and chopping. Separate the enoki mushrooms and set aside.

  2. In a pot, bring water to a boil to make your broth. To the water, you will add the cube beef, mushrooms, soybean paste, garlic and ssamjang sauce. Mix thoroughly. Let it boil for 5-6 minutes. Yoongi gave us a nice trick to make it even more delicious.

  3. Raise the heat to high and bring to a boil. Add the tofu, onion, zucchini and bring to a boil again (Yoongi didn't have some of these ingredients). Lower the heat to medium, partially cover the pot, and let simmer for about 20 minutes or until the veggies are tender. Taste and adjust the seasoning by either adding more soy sauce, gochujang or soybean paste. Serve hot with some rice and enjoy!

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