Recipe of Super Quick Homemade Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, dwenjang guk (spicy, hearty korean style miso soup). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, dwenjang guk (spicy, hearty korean style miso soup). It is one of my favorites. This time, I will make it a little bit unique.

Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is something which I’ve loved my whole life.

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

The ingredients needed to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):

1. Get 5 cups unsalted stock (chicken, pork, beef, turkey and veg all work fine)
2. Make ready 5 cups water
3. Prepare 1/2 an onion, cut into thirds
4. Take 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. Get 2 Tablespoons to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
7. Take 2 teaspoons sugar (to round out the flavors and the salt from the pastes)
8. Prepare salt and/or fish sauce if needed to adjust the seasoning
9. Get 8 cups leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
10. Prepare 1-2 fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
11. Take Optional if you'd like protein (you can do one or the other, or half of each):
12. Prepare 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

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. Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup.

Instructions 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.

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. Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup. As with doenjang jjigae (stew version), doenjang guk (soup) is also one of the most representative Korean home cooked dishes. While the stew version is typically hearty, thick and pungent, the soup is light and mild and has more broth. Korean miso soup or doenjang Jjigae uses the Korean form of miso doenjang (aka dwenjang, aka dengjang).

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