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

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, duenjang soup (seafood version) 大酱汤. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

This is one of the classical Korean stews and I love it especially during the winter months. If you want to have Sundubu, doenjang jjigae and kimchi jjigae all at once? This is how I do it. #quarantinecooking #koreancooking #soondubu.

Duenjang soup (seafood version) 大酱汤 is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Duenjang soup (seafood version) 大酱汤 is something that I have loved my entire life. They’re fine and they look fantastic.

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

The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. If you use these ingredients, your soup will turn out more like the Chinese restaurant version. Flu-fighting Chinese chicken noodle soup and healthier versions of two popular Chinese dishestravelsfortaste.com. Skip the queue and order food online for Delivery or Pickup!

Steps 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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