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Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)
Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Before you jump to Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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You may prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. Perhaps the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, but that is definitely not true. You get the greatest energy savings by fully loading the dishwasher just before commencing a wash cycle. By cool drying or even air drying the dishes instead of heat drying them, you can raise the amount of money you save.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. A lot of it really is merely using common sense.

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 it.

The ingredients needed to cook Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
  1. Take unsalted stock (chicken, pork, beef, turkey and veg all work fine)
  2. You need water
  3. Prepare an onion, cut into thirds
  4. Use garlic cloves, peeled and crushed
  5. Prepare dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
  6. Use to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
  7. Use sugar (to round out the flavors and the salt from the pastes)
  8. Prepare salt and/or fish sauce if needed to adjust the seasoning
  9. You need leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
  10. Provide fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
  11. Prepare Optional if you'd like protein (you can do one or the other, or half of each):
  12. Take 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. Provide or
  14. Use medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes
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.

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