Doenjang Guk – burntworld.ca

Ingredients

• 6 cups water
• 3 vegetable stock bullion cubes
• 1 tbsp vegetable oil / olive oil
• 1 dashi kombu sheet
• 2 tbsp chili bean paste (do ban jian)
• 1 tbsp samba oelek
• 1 tbsp brown miso
• 1/2 tbsp soy sauce
• 2" ginger, sliced
• 4 cloves garlic, diced
• 2 shitake mushrooms, sliced (stems can be used in stock only, or kept)
• 2 diced onions
• 1/2 cup dried black fungus (can sub in enoki mushrooms instead)
• 1-2 carrots, chopped
• 2-3 red radishes, diced
• (optional) 2 tsp crushed korean red pepper
• soft-medium tofu, cubed