Duenjang soup (seafood version) 大酱汤
Duenjang soup (seafood version) 大酱汤

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, duenjang soup (seafood version) 大酱汤. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Duenjang soup (seafood version) 大酱汤 is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Duenjang soup (seafood version) 大酱汤 is something that I have loved my entire life. They’re nice and they look fantastic.

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.

To begin with this particular recipe, we have to prepare a few components. 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. Prepare 2 jumbo shrimps
  2. Make ready 1 egg, sunrise
  3. Make ready 1/3 pack firm tofu
  4. Prepare 1 onion
  5. Prepare 1 cup leek
  6. Get 3/4 cup enoki mushroom
  7. Take 1 poblano or green pepper
  8. Prepare 1 baby red sweet pepper
  9. Take 1 scallion
  10. Get 16 oz chicken or anchovy stock
  11. Get 1 Tsp 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

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