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Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)
Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Before you jump to Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small methods by which energy and money can be saved. It is reasonably uncomplicated to live green, of course. It’s concerning being functional, most of the time.

We hope you got insight from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. To make dwenjang guk (spicy, hearty korean style miso soup) you need 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
  1. You need unsalted stock (chicken, pork, beef, turkey and veg all work fine)
  2. Use water
  3. You need an onion, cut into thirds
  4. Take garlic cloves, peeled and crushed
  5. You need dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
  6. Prepare to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
  7. Take sugar (to round out the flavors and the salt from the pastes)
  8. Use salt and/or fish sauce if needed to adjust the seasoning
  9. Take leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
  10. You need fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
  11. Prepare Optional if you'd like protein (you can do one or the other, or half of each):
  12. You need pork shoulder or beef stew meat cut into 1-inch cubes (optional, but it helps to have a little protein if you're going to make a meal of it)
  13. Provide or
  14. Use medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes
Instructions to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
  1. Put the stock, water, onion, garlic, dwenjang, gochujang, sugar, meat and any extruded veg into a large pot (fresh veg goes in later). Bring to a boil, covered, over medium high heat (should take 15 minutes or so).
  2. Once it's come to a boil, turn the heat down to medium low and simmer, covered, for another 20 minutes before adding any fresh veg and tofu.
  3. Simmer another 10 minutes or so, then adjust the seasoning for salt. If you've added fresh veg and/or tofu, you will almost certainly need to adjust for the water they will release into the soup.
  4. Simmer another 15 minutes with the lid askew, adjust seasoning one last time if needed, and that's it!
  5. If you want to have it with rice, you'll want to put the rice on to cook when you leave the soup to simmer the first time.
  6. It's always yummier with kimchi. Here's my kimchi recipe (which of course you would have to have made days to weeks in advance): - - https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think
  7. EXTRUDING LIQUID FROM GREENS: Just wash the greens, sprinkle them with salt, and let them sit for a couple of hours, tossing them 2 or 3 times during the process, letting the salt draw the moisture from them. After they've released the excess liquid, just give them a good swish in a big bowl full of clean water, and squeeeeeeeze all that liquid out. You can then freeze the greens for future use, or refrigerate them for 2 to 3 weeks before using.

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