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We hope you got insight from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. You can have dwenjang guk (spicy, hearty korean style miso soup) using 14 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
- You need 5 cups unsalted stock (chicken, pork, beef, turkey and veg all work fine)
- Use 5 cups water
- Take 1/2 an onion, cut into thirds
- You need 4 garlic cloves, peeled and crushed
- Get 1/4 cup dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
- You need 2 Tablespoons to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
- Prepare 2 teaspoons sugar (to round out the flavors and the salt from the pastes)
- Prepare salt and/or fish sauce if needed to adjust the seasoning
- Get 8 cups leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
- Provide 1-2 fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
- Provide Optional if you'd like protein (you can do one or the other, or half of each):
- You need 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)
- Get or
- Prepare 1 package medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes
Steps to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
- 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.
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