Secrets to Authentic Korean Doenjang Soup

Now, more and more people around us enjoy Korean cuisine.More friends are accepting gochujang soup. Friends who like gochujang soup are also increasing. Many friends ask how to make the soup, so I will explain it simply now:

First, do not add sweet chili sauce: use only gochujang, with the spiciness provided by hot peppers.

Second, do not add clams: instead, add kelp for some freshness; don't put in too many miscellaneous ingredients.Third, no other seasonings are added: only gochujang is used; salt and others are not needed. The fewer the seasonings, the more prominent the taste of the food.Finally, use clean garden's Korean gochujang if possible. House brand can also be used, but it tastes a bit different. If you can't get Korean soybean paste, you can try using Conligua's soybean paste, although it will have a slightly different taste.

Three, no other seasonings will be added: only the fermented bean paste is used. No salt or anything else.

The fewer seasonings there are, the more prominent the taste of the food becomes.

Lastly, it's recommended to use the Korean fermented bean paste from Qingjing Yuan; the Hu Hu brand can also be used.

If you really can't find the Korean fermented bean paste, you can use the brand as a substitute, though the taste will be slightly inferior.