Simple Way to Make Homemade Duenjang soup (seafood version) 大酱汤

by

Duenjang soup (seafood version) 大酱汤. 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.

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, duenjang soup (seafood version) 大酱汤. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Duenjang soup (seafood version) 大酱汤 is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Duenjang soup (seafood version) 大酱汤 is something that I’ve loved my entire life.

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.

To get started with this recipe, we must prepare a few ingredients. You can have duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Duenjang soup (seafood version) 大酱汤:

  1. {Make ready 2 of jumbo shrimps.
  2. {Prepare 1 of egg, sunrise.
  3. {Make ready 1/3 pack of firm tofu.
  4. {Prepare 1 of onion.
  5. {Make ready 1 cup of leek.
  6. {Take 3/4 cup of enoki mushroom.
  7. {Get 1 of poblano or green pepper.
  8. {Get 1 of baby red sweet pepper.
  9. {Take 1 of scallion.
  10. {Take 16 oz of chicken or anchovy stock.
  11. {Take 1 Tsp of fresh doenjang or 1/2 Tsp aged doenjang.

Instructions to make Duenjang soup (seafood version) 大酱汤:

  1. Add half oinion and cubed firm tofu in stock and simmer for half an hour..
  2. 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..
  3. 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..
  4. Pan sear a sunrise egg..
  5. 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’s going to wrap it up with this exceptional food duenjang soup (seafood version) 大酱汤 recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

Leave a Comment