Comments on: Mu Doenjang Guk (Soybean Paste Radish Soup)

By: Sandra

Sandra — Fri, 01 May 2020 05:57:12 +0000

I made this as a side soup to eat with the Nokdujeon and it was a perfect addition to the meal. It is simple, but so flavorful!

By: Bruce

Bruce — Sun, 19 Apr 2020 02:00:38 +0000

Great recipe easy to make and very good flavor

By: LinaKei

LinaKei — Sat, 03 Feb 2018 17:23:13 +0000

I have just cooked this one and I’m in love thank you! ♥

By: Hyosun

Hyosun — Thu, 14 Dec 2017 07:21:59 +0000

In reply to Marenth. Sorry about the late reply. Sounds like it might have gone bad. Best to keep in the fridge, or out on a balcony if cold weather out.

By: Gee

Gee — Sat, 09 Dec 2017 09:02:58 +0000

In reply to Hyosun. I’ve just discovered your website and immediately tried the one for slow cooker daktoridang. It was delicious! Thanks for sharing and I look forward to more awesome recipes

By: Marenth

Marenth — Wed, 06 Dec 2017 07:51:55 +0000

Hi, the soup is really good. I made it yesterday and was very tasty. However I’ve got a question. How to recognize whether or not the soup went off. I could not left the soup in refrigerator and today I’ve found out that it has some white membrane or something like that. I’m not acquainted with soybean paste and therefore I don know if it’s natural or the food is now poisoned.

By: Hyosun

Hyosun — Wed, 29 Nov 2017 01:37:11 +0000

In reply to Andreya. It surely will. Enjoy!

By: Hyosun

Hyosun — Wed, 29 Nov 2017 01:36:49 +0000

In reply to vian. Hi Vian - you can omit the kelp.

By: Hyosun

Hyosun — Tue, 28 Nov 2017 04:12:23 +0000

In reply to sue. Just add the dried mushrooms to the water and boil. They will release the flavor while being boiled and get completely rehydrated. Enjoy!

By: sue

sue — Tue, 28 Nov 2017 04:04:03 +0000

Thanks for the recipe. Do you soak the dried shiitake mushrooms for 20 minutes first or just add the dried mushrooms to the broth and boil?