Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, duenjang soup (seafood version) 大酱汤. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Duenjang soup (seafood version) 大酱汤 is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Duenjang soup (seafood version) 大酱汤 is something which I’ve loved my entire life. They’re fine and they look wonderful.
Doenjang is essential in Korean cuisine, and every Korean home has it all year round along with other staple condiments such as gochujang (fermented chili pepper paste). Its deep, rich flavor is created by several months of fermentation and aging. A thick soup made of pig backbones, potato, green cabbage leaves (ugeoji), crushed perilla seeds, perilla leaves, spring onions, and garlic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Duenjang soup (seafood version) 大酱汤:
- Get 2 jumbo shrimps
- Take 1 egg, sunrise
- Make ready 1/3 pack firm tofu
- Take 1 onion
- Prepare 1 cup leek
- Make ready 3/4 cup enoki mushroom
- Take 1 poblano or green pepper
- Take 1 baby red sweet pepper
- Prepare 1 scallion
- Prepare 16 oz chicken or anchovy stock
- Make ready 1 Tsp fresh doenjang or 1/2 Tsp aged doenjang
Steps to make Duenjang soup (seafood version) 大酱汤:
- Add half oinion and cubed firm tofu in stock and simmer for half an hour.
- Discard the onion, and add doenjang. I use only half Tsp because my aged 2 year old doenjang is saltier than normal store bought one. You can taste while adding. Start with smaller amount. Continue to cook on high heat for about 10 minutes.
- Get all veggies washed and cut up. Throw into the bubbling stew. Turn down and heat after boiling again and cook until all veggies are soft for about 5 minutes.
- Pan sear a sunrise egg.
- Add the egg on top of the stew and the shrimps. Cook until shrimp are done before adding the final herb, chopped scallions. Serve with sprouted brown rice or sourdough breads Check out my sourdough recipeAsian Yam Spelt sourdough Bread https://cookpad.com/us/recipes/5983642-asian-yam-spelt-sourdough-bread
So that’s going to wrap this up for this exceptional food duenjang soup (seafood version) 大酱汤 recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
