Recipe of Super Quick Homemade Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, Steps to Make Homemade Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) estimated approx 75 mins, mostly inactive.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) using 14 ingredients and 7 steps. Here is how you cook that.

There are some elaborate Korean soups and stews that take quite a bit more work to make, but Dwenjang Guk (DWENjahng GOOHK) - dwenjang meaning Korean style miso and guk meaning soup - is a super simple and basic recipe to which some kind of greens (usually spinach and or some kind of cruciferous greens) are usually added, and sometimes tofu and/or meat as well.

On the day I took these pictures, I added some extruded greens - Napa Cabbage and turnip - as well as very finely julienned leek tops (this is a great way to use them up other than stock because the very thin pieces get slow cooked to tenderness). Extruding excess liquid from greens with salt and then squeezing it out is a common preservation technique in Korean cuisine borne of necessity due to cold seasons. But the resulting intensified flavor and texture has become an acquired taste in the cuisine such that we do it even when we don't have to.

This works best with leafy green veg like Napa cabbage (specially the outer leaves), bok choy, kale, collards, turnip and radish greens (and probably several more that I can't think of at the moment).

If you do use them this way, remember that you'll need less of the salt element in seasoning your soup.

The recipe I'm going to share with you is super basic and easily adaptable. Notes on extruding liquids from greens on last step.

Ingredients and spices that need to be Prepare to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):

1. 5 cups unsalted stock (chicken, pork, beef, turkey and veg all work fine)
2. 5 cups water
3. 1/2 an onion, cut into thirds
4. 4 garlic cloves, peeled and crushed
5. 1/4 cup dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
6. 2 Tablespoons to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
7. 2 teaspoons sugar (to round out the flavors and the salt from the pastes)
8. salt and/or fish sauce if needed to adjust the seasoning
9. 8 cups leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
10. 1-2 fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
11. Optional if you'd like protein (you can do one or the other, or half of each):
12. 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)
13. or
14. 1 package 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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So that's going to wrap it up with this exceptional food Simple Way to Prepare Favorite Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup). Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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