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The ingredients needed to prepare Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
- Get unsalted stock (chicken, pork, beef, turkey and veg all work fine)
- Get water
- Get an onion, cut into thirds
- Provide garlic cloves, peeled and crushed
- Get dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
- Get to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
- Provide sugar (to round out the flavors and the salt from the pastes)
- Provide salt and/or fish sauce if needed to adjust the seasoning
- Prepare leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
- Prepare fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
- Prepare Optional if you'd like protein (you can do one or the other, or half of each):
- Prepare 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)
- Prepare or
- Provide 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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