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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. 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.

To get started with this particular recipe, we must 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 cook it.

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

1. Make ready 5 cups unsalted stock (chicken, pork, beef, turkey and veg all work fine)
2. Prepare 5 cups water
3. Prepare 1/2 an onion, cut into thirds
4. Get 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. Take 2 Tablespoons to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
7. Make ready 2 teaspoons sugar (to round out the flavors and the salt from the pastes)
8. Take salt and/or fish sauce if needed to adjust the seasoning
9. Make ready 8 cups leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
10. Make ready 1-2 fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
11. Get Optional if you'd like protein (you can do one or the other, or half of each):
12. Make ready 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. Get or
14. Get 1 package medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes

Bring the dwenjang soup to boil. 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). Doenjang is similar to Japanese miso but it also contains some uncrushed beans giving it more texture.

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.

Doenjang (Korean Soybean Paste - pronounced DEN-jahng) is a twin sister to Gochujang that is not spicy and lot more complex in flavor. Probably much less known than Gochujang outside of Korea. But in my opinion, it is one of the most amazing seasoning ingredient in Korean cuisine. Spinach soybean paste soup (Si-geum-chi Doenjang-guk) has been a popular dish on the Korean dinner table for many years. It's very simple to make, and it's nutritious.

Above is how to cook dinner dwenjang guk (spicy, hearty korean style miso soup), very simple to make. Do the cooking stages accurately, loosen up and use your coronary heart then your cooking can be delicious. There are lots of recipes you can attempt from this web site, please discover what you need. If you happen to like this recipe please share it with your folks. Blissful cooking.