Duenjang soup (seafood version) 大酱汤. 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.
You can have Duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Duenjang soup (seafood version) 大酱汤
- You need 2 of jumbo shrimps.
- You need 1 of egg, sunrise.
- You need 1/3 pack of firm tofu.
- You need 1 of onion.
- It’s 1 cup of leek.
- It’s 3/4 cup of enoki mushroom.
- It’s 1 of poblano or green pepper.
- Prepare 1 of baby red sweet pepper.
- It’s 1 of scallion.
- Prepare 16 oz of chicken or anchovy stock.
- It’s 1 Tsp of fresh doenjang or 1/2 Tsp aged doenjang.
Duenjang soup (seafood version) 大酱汤 step by step
Add half oinion and cubed firm tofu in stock and simmer for half an hour..
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..
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..
Pan sear a sunrise egg..
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.
