![]() ![]() Doenjang is one of the most essential fermented soybean product in Korea (Kim and Lee, 2014 Kim et al., 2010) and it is frequently used in daily meals. *tip: Do you like spicy soup? Then add some hot pepper paste right before simmering (step 7).Fermented soybean products have traditionally been consumed in many Asian countries (Chung and Chung, 2008 Shin and Jeong, 2015), such as Miso in Japan, Tempeh in Indonesia, and Dubanjang in China. Serve hot with rice and other side dishes.Lower the heat and simmer another 10 minutes.Add 6 cups of water and bring to a boil for 20 minutes over medium high heat.Add ⅓ cup soy bean paste, 5-6 cloves minced garlic, 1 chopped green chili pepper, 10 large dried anchovies (after removing heads and guts), and 2 tbs flour to the pot.Chop the cabbage into small pieces and put them into a large pot. ![]() Gently squeeze the leaves to get rid of any remaining water. Rinse it in cold water a couple of times to clean any remaining dirt from the cabbage leaves.Put about 700 grams of Napa cabbage directly into boiling water and stir it with a large spoon for 20 seconds.Ingredientsħ00 grams of Napa cabbage (half of a medium size napa cabbage), ⅓ cup soybean paste, 10 dried anchovies, 6 cups of water, 1 green chili pepper, 5-6 cloves of garlic, 2 tbs flour. We lost connection long time ago when my family moved to another place. : ) Instead of MSG, I use more dried anchovies. She made this doenjangguk exactly this way I’m showing in this video recipe. I saw she used flour instead of rice water. Her doenjangguk was not spicy and a little brown and milky. Sometimes the smell made me go crazy! : ) I used to wake up with the irresistible aroma from the soup she made. ![]() That’s all! The worker’s stomach will get warm with the hot soup and a little bit of rice! Only one side dish was there, kkaktugi (radish kimchi). When her customer was sitting at the table, she ladled the soup into a large bowl from her huge pot and added a little barley rice (about 2 tbs?), and put it on his table. I saw her serving her soup to her customers. What time in the morning? Before dawn! To be ready to serve this soup, she probably should make it at 2-3 am? Her soup was very popular so that her restaurant was always crowded especially in the morning. Most of her soup customers were male workers who needed a cheap and simple breakfast before starting work early in the morning. She and my mother were friends, so we were like family. When I was in middle school, the lady next door ran a restaurant. When she made doenjangguk, she used that milky rice water in her pot. When she washed, rubbed, and rinsed her rice grains, she got the milky water. Every day she made a huge amount of rice to feed her family. When my grandmother made this soup, she always used milky rice water instead of water. : ) What would you call doenjang guk made with spinach? … pause … yes, it’s called shigeumchi-doenjangguk. (Let me know if you find any Korean who doesn’t like this soup) : ) You could make so many different kinds of doenjangguk using different vegetables such as spinach, potato, radish leaves, fresh mugwort ( ssuk)… Of all the vegetables, baechu (napa cabbage) doenjangguk is the most basic soup and every Korean loves it. Korean meals are usually served with rice, soup, and other side dishes. Just in case you don’t know what doenjang is, I’m telling you that doenjang is Korean fermented soy bean paste. I’m so excited to introduce this simple and healthy soup to you! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |