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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, duenjang soup (seafood version) 大酱汤. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Duenjang soup (seafood version) 大酱汤 is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Duenjang soup (seafood version) 大酱汤 is something that I’ve loved my entire life. They are fine and they look wonderful.

Here is how you cook it. This is one of the classical Korean stews and I love it especially during the winter months. Bok choy, doenjang, dried anchovies, fish sauce, flour, garlic, gochujang, green chili pepper, hot pepper paste, soybean paste, tofu.

To get started with this particular recipe, we have to first 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 that.

The ingredients needed to make Duenjang soup (seafood version) 大酱汤:
  1. Make ready 2 jumbo shrimps
  2. Prepare 1 egg, sunrise
  3. Get 1/3 pack firm tofu
  4. Make ready 1 onion
  5. Make ready 1 cup leek
  6. Get 3/4 cup enoki mushroom
  7. Get 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. Make ready 1 Tsp fresh doenjang or 1/2 Tsp aged doenjang

Galbitang is delicious hearty Korean soup! My mom used to make galbitang for special occasions, because galbi, beef short rib is very expensive in Korea! Obtain from Xiangling during the Cooking Showdown quest. The recipe is from the quest "Old Tastes Die Hard" It should be reflected in my post unless you are still viewing the older version that stated that by mistake.

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

They serve a variety of seafood soup with interesting renditions of sliced fish. Grouper is delectable, broth is sweet and made even more flavourful with the addition of seafood such as prawns. So I'd say the broth is slightly richer than the usual sliced fish soup. Chinese seafood soup goes beyond fish with the use of some exotic ingredients. I like this seafood tofu soup.

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