Recipe: Yummy Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Name: Recipe: Yummy Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)
Prep time: 20 min
Cook time: 1 h
Cuisine: American
Ingredients: 5 cupsunsalted stock (chicken, pork, beef, turkey and veg all work fine); 5 cupswater; 1/2an onion, cut into thirds; 4garlic cloves, peeled and crushed; 1/4 cupdwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent); 2 Tablespoonsto 1/4 cup gochujang (Korean chili paste), depending on how hot you like things; 2 teaspoonssugar (to round out the flavors and the salt from the pastes); salt and/or fish sauce if needed to adjust the seasoning; 8 cupsleafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking); 1-2fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional); Optional if you'd like protein (you can do one or the other, or half of each):; 1 poundpork 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); or; 1 packagemedium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes

Samuel Dawson

Recipe

Page content

Recipe: Yummy Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) Delicious, fresh and tasty.

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

Of all the vegetables, baechu (napa cabbage) doenjang guk is the most basic soup and every Korean loves it.

A hearty, spicy miso soup dish made by adding Korean chilli miso paste (gochujang) and root vegetables to a Japanese miso soup recipe.

Adding Korean spices and chilli to a quintessential bowl of miso can give a richer taste and aroma that compliments miso's normal umami flavour.

You can cook Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) using 14 ingredients and 7 steps. Here is how you achieve that.

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

It’s 5 cups of unsalted stock (chicken, pork, beef, turkey and veg all work fine).
It’s 5 cups of water.
You need 1/2 of an onion, cut into thirds.
It’s 4 of garlic cloves, peeled and crushed.
Prepare 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.
Prepare 2 teaspoons of sugar (to round out the flavors and the salt from the pastes).
It’s of salt and/or fish sauce if needed to adjust the seasoning.
Prepare 8 cups of leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking).
Prepare 1-2 of fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional).
Prepare 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).
It’s of or.
It’s 1 package of 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.

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

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 its 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 youve 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 thats it!.
If you want to have it with rice, youll want to put the rice on to cook when you leave the soup to simmer the first time..
Its 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 theyve 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.