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Doenjang-guk (fermented soybean paste stew) is a representative traditional soup dish of Korea, made by dissolving doenjang in water and boiling it with ingredients like tofu, vegetables, seafood, or meat. 🍲 Origin of Doenjang-guk The roots of doenjang-guk are intertwined with the history of **jang (醬), made from fermented soybeans**. In Korea, for a long time, soybeans have been used to make meju (fermented soybean block) and then fermented to produce doenjang and soy sauce. Doenjang, in particular, had good storability and was an important ingredient that could be eaten even in winter. It was then boiled into soup with seasonal ingredients like napa cabbage, dried radish greens, mallow, chive, tofu, and littleneck clams. The ingredients for doenjang-guk vary greatly depending on the region and household. 🌿 Siraegi Doenjang-guk — A savory soup with dried radish greens 🌱 Naengi Doenjang-guk — A fragrant soup made with spring chives 🦪 Bajirak Doenjang-guk — A soup with the refreshing taste of littleneck clams 🥬 Baechu Doenjang-guk — A savory combination of napa cabbage and doenjang 🧈 Dubu Doenjang-guk — A mild soup made with tofu