Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)
Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, dwenjang guk (spicy, hearty korean style miso soup). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is something which I’ve loved my whole life. They’re nice and they look fantastic.

How to make authentic Korean soybean paste soup (Doenjang Guk). Start boiling the dried kelp and dried anchovy stock (Korean style. Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have dwenjang guk (spicy, hearty korean style miso soup) using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
  1. Make ready 5 cups unsalted stock (chicken, pork, beef, turkey and veg all work fine)
  2. Take 5 cups water
  3. Make ready 1/2 an onion, cut into thirds
  4. Make ready 4 garlic cloves, peeled and crushed
  5. Take 1/4 cup dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
  6. Take 2 Tablespoons to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
  7. Get 2 teaspoons sugar (to round out the flavors and the salt from the pastes)
  8. Get salt and/or fish sauce if needed to adjust the seasoning
  9. Prepare 8 cups leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
  10. Get 1-2 fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
  11. Prepare Optional if you'd like protein (you can do one or the other, or half of each):
  12. Make ready 1 pound pork shoulder or beef stew meat cut into 1-inch cubes (optional, but it helps to have a little protein if you're going to make a meal of it)
  13. Take or
  14. Get 1 package medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes

See great recipes for Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) too! My slightly lighter take on Dwenjang Jjigae, which is a pungent Korean stew made with dwenjang (basically Korean style miso). Cabbage Soybean Paste Soup (Baechu Doenjang Guk). This simple soup has meat, vegetables, and a whole lot of flavor from Last on our list of recipes using Doenjang, Gamjatang is a wonderfully hearty and spicy Korean stew made with pork neck bones.

Steps to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
  1. Put the stock, water, onion, garlic, dwenjang, gochujang, sugar, meat and any extruded veg into a large pot (fresh veg goes in later). Bring to a boil, covered, over medium high heat (should take 15 minutes or so).
  2. Once it's come to a boil, turn the heat down to medium low and simmer, covered, for another 20 minutes before adding any fresh veg and tofu.
  3. Simmer another 10 minutes or so, then adjust the seasoning for salt. If you've added fresh veg and/or tofu, you will almost certainly need to adjust for the water they will release into the soup.
  4. Simmer another 15 minutes with the lid askew, adjust seasoning one last time if needed, and that's it!
  5. If you want to have it with rice, you'll want to put the rice on to cook when you leave the soup to simmer the first time.
  6. It's always yummier with kimchi. Here's my kimchi recipe (which of course you would have to have made days to weeks in advance): - - https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think
  7. EXTRUDING LIQUID FROM GREENS: Just wash the greens, sprinkle them with salt, and let them sit for a couple of hours, tossing them 2 or 3 times during the process, letting the salt draw the moisture from them. After they've released the excess liquid, just give them a good swish in a big bowl full of clean water, and squeeeeeeeze all that liquid out. You can then freeze the greens for future use, or refrigerate them for 2 to 3 weeks before using.

Simple and savory homemade miso soup with dashi stock, detailed recipe instructions on how to cook different types of miso soup. Korean fermented soybean paste, called doenjang (된장), is more than just a seasoning or an essential ingredient in many iconic Korean dishes. More complicated and hearty stews (jjigaes) Instead of relying on pure salt, cooks season these dishes with soy sauce, salted baby shrimp (saewoojut), fermented miso (daenjang), dried. For doenjang guk (soup), add doenjang until the broth is just slightly brown in color, then season with soy sauce (for soup) and salt. For doenjang jjigae (stew), only doenjang is used to season the soup because you want to have a thicker consistency and a stronger.

So that is going to wrap it up for this special food dwenjang guk (spicy, hearty korean style miso soup) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!