Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, duenjang soup (seafood version) 大酱汤. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Doenjang is essential in Korean cuisine, and every Korean home has it all year round along with other staple condiments such as gochujang (fermented chili pepper paste). Its deep, rich flavor is created by several months of fermentation and aging. Doenjang is traditionally homemade, but there are many commercial brands available at Korean markets. A thick soup made of pig backbones, potato, green cabbage leaves (ugeoji), crushed perilla seeds, perilla leaves, spring onions, and garlic.
Duenjang soup (seafood version) 大酱汤 is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Duenjang soup (seafood version) 大酱汤 is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Duenjang soup (seafood version) 大酱汤:
- Get 2 jumbo shrimps
- Get 1 egg, sunrise
- Prepare 1/3 pack firm tofu
- Get 1 onion
- Make ready 1 cup leek
- Prepare 3/4 cup enoki mushroom
- Make ready 1 poblano or green pepper
- Make ready 1 baby red sweet pepper
- Take 1 scallion
- Get 16 oz chicken or anchovy stock
- Prepare 1 Tsp fresh doenjang or 1/2 Tsp aged doenjang
Steps to make Duenjang soup (seafood version) 大酱汤:
- Add half oinion and cubed firm tofu in stock and simmer for half an hour.
- Discard the onion, and add doenjang. I use only half Tsp because my aged 2 year old doenjang is saltier than normal store bought one. You can taste while adding. Start with smaller amount. Continue to cook on high heat for about 10 minutes.
- Get all veggies washed and cut up. Throw into the bubbling stew. Turn down and heat after boiling again and cook until all veggies are soft for about 5 minutes.
- Pan sear a sunrise egg.
- Add the egg on top of the stew and the shrimps. Cook until shrimp are done before adding the final herb, chopped scallions. Serve with sprouted brown rice or sourdough breads Check out my sourdough recipeAsian Yam Spelt sourdough Bread https://cookpad.com/us/recipes/5983642-asian-yam-spelt-sourdough-bread
So that is going to wrap it up with this special food duenjang soup (seafood version) 大酱汤 recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
