Recipe of Award-winning Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup). Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is something which I've loved my whole life. They're fine and they look fantastic. To begin with this particular recipe, we must prepare a few ingredients.

Prepare of an onion, cut into thirds. Take of garlic cloves, peeled and crushed. You need of dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more.

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to make 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 tasty. This will be really delicious.

Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is something which I've loved my whole life. They're fine and they look fantastic. To begin with this particular recipe, we must prepare a few ingredients.

Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is one of the most favored of current trending foods in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions daily. Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is something that I've loved my whole life. They are nice and they look fantastic.

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

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

1. {Get 5 cups of unsalted stock (chicken, pork, beef, turkey and veg all work fine).
2. {Make ready 5 cups of water.
3. {Get 1/2 of an onion, cut into thirds.
4. {Make ready 4 of garlic cloves, peeled and crushed.
5. {Get 1/4 cup of dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent).
6. {Make ready 2 Tablespoons of to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things.
7. {Take 2 teaspoons of sugar (to round out the flavors and the salt from the pastes).
8. {Prepare of salt and/or fish sauce if needed to adjust the seasoning.
9. {Take 8 cups of leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking).
10. {Get 1-2 of fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional).
11. {Prepare of Optional if you'd like protein (you can do one or the other, or half of each):.
12. {Take 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).
13. {Prepare of or.
14. {Get 1 package of medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes.

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). To begin with this recipe, we must prepare a few ingredients. Here is how you cook it.

Steps 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..

The ingredients needed to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup): {Get of unsalted stock (chicken, pork, beef, turkey and veg all work fine). 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 cover or leave it uncovered during this time. Always remember to check how much it's boiling if you keep it covered because it always boils at lower temperature when it's covered.

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