Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup). There are some elaborate Korean soups and stews that take quite a bit more work to make, but Dwenjang Guk (DWENjahng GOOHK) - dwenjang meaning Korean style miso and guk meaning soup - is a super simple and basic recipe to which some kind of greens (usually spinach and or some kind of cruciferous greens) are usually added, and sometimes tofu and/or meat as well. Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is one of the most well liked of recent trending foods in the world. It is easy, it's fast, it tastes yummy.
Put the stock, water, onion, garlic, dwenjang, gochujang, sugar, meat and any extruded veg into a large pot (fresh veg goes in later).
Korean Cabbage soup or Baechu Deonjang Guk/Baechu Dwenjang Gook Baechu Doenjang Guk made with Korean fermented soybean paste (pronounced 'dwenjang') is the ultimate comfort food for Koreans.
A bowl of this cabbage soup, some rice and kimchi will make any Korean's mouth water and take them back home when they taste it.
You can have Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)
- Prepare 5 cups of unsalted stock (chicken, pork, beef, turkey and veg all work fine).
- Prepare 5 cups of water.
- Prepare 1/2 of an onion, cut into thirds.
- You need 4 of garlic cloves, peeled and crushed.
- It's 1/4 cup of dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent).
- Prepare 2 Tablespoons of to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things.
- It's 2 teaspoons of sugar (to round out the flavors and the salt from the pastes).
- You need of salt and/or fish sauce if needed to adjust the seasoning.
- It's 8 cups of leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking).
- It's 1-2 of fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional).
- It's of Optional if you'd like protein (you can do one or the other, or half of each):.
- You need 1 pound of 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).
- You need of or.
- You need 1 package of medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes.
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 doenjang flavor. This week instead of making a Japanese style miso soup for breakfasts I made a Korean style miso soup. Korean miso soup or doenjang Jjigae uses the Korean form of miso doenjang (aka dwenjang, aka dengjang).
Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) step by step
- 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)..
- 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..
- 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..
- Simmer another 15 minutes with the lid askew, adjust seasoning one last time if needed, and that's it!.
- 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..
- 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.
- 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..
Doenjang is similar to Japanese miso but it also contains some uncrushed beans giving it more texture. Radish Soup (무된장국 Mu Doenjang Guk) - the most comforting, soothing, umami flavor packed Korean dish that is truly a ' brings-me-back -home' kind of a soup. Spicy Pork Bone Stew with Potatoes (Gamjatang) Last on our list of recipes using Doenjang, Gamjatang is a wonderfully hearty and spicy Korean stew made with pork neck bones (or pork ribs) and potatoes. Doenjang goes into the seasoning sauce along with Korean red chili paste (gochujang), chili flakes (gochukaru), anchovy sauce, and soup soy sauce. Many Koreans say, "I never get tired of eating kimchi, doenjang-jjigae, and rice!" When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice.