Kabocha Squash and Napa Cabbage Doenjang Soup (Danhobak Baechu Doenjang-guk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put the broth ingredients in a pot, boil for 10 minutes, and strain through a sieve.
2. Microwave the kabocha squash for 2 minutes to cook it, then peel and mash it.
3. Cut the napa cabbage and king oyster mushroom into bite-size pieces and slice the red chili pepper on the diagonal.
4. Add the kabocha squash to the broth and stir until well dissolved.
5. Dissolve the doenjang in the broth and boil.
6. Add the napa cabbage and king oyster mushroom and cook, then finish by adding the red chili pepper.