Name: 2 Things You Must Know About Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)
Prep time: 21 min
Cook time: 33 min
Yield: 2
Cuisine: American
Ingredients: 5 cups unsalted stock chicken pork beef turkey and veg all work fine; 5 cups water; 1/2 an onion cut into thirds; 4 garlic cloves peeled and crushed; 1/4 cup dwenjang or miso if you dont have dwenjang but dwenjang is usually much more pungent; 2 Tablespoons to 14 cup gochujang Korean chili paste depending on how hot you like things; 2 teaspoons sugar to round out the flavors and the salt from the pastes; salt andor fish sauce if needed to adjust the seasoning; 8 cups leafy green veg fresh or extruded itll look like a lot but it will reduce quite a bit after cooking; 1-2 fresh jalapeos or serranos if you like a little extra heat and chili flavor optional; Optional if youd like protein you can do one or the other or half of each; 1 pound pork shoulder or beef stew meat cut into 1inch cubes optional but it helps to have a little protein if youre going to make a meal of it; or; 1 package medium or firm tofu usually 12 to 14 ounces drained and cut into 1inch cubes

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We hope you got benefit from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. To make dwenjang guk (spicy, hearty korean style miso soup) you need 14 ingredients and 7 steps. Here is how you achieve that.

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

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