Korean soybean paste soup (doenjang guk) – my korean kitchen mp electricity bill payment


Today I’m sharing Korea’s most staple soup – Doenjang Guk (된장국, Korean soybean paste soup/ Korean miso soup). gas emoji As I was growing up, I think I had various versions of Doenjang Guk at least a couple of times a week, if not every day! Yeah, it’s such a commonly consumed soup in every Korean household, so you’ve got to try this! Difference between Doenjang Guk (된장국) and Doenjang Jjigae (된장찌개)

I thought you might be wondering about the difference between Doenjang Guk and Doenjang Jjigae? Well, my simple answer is Doenjang Guk is Korean soybean paste soup and Doenjang Jjigae is Korean soybean paste stew. Guk (국) tends to have more water/stock/broth in comparison to the rest of the ingredients (vegetables and/or meat) than Jjigae (찌개).

This implies, not always though, that Jjigae usually has a stronger taste (may be even slightly saltier or spicier) than Guk. Also Guk is typically served in an individual serving bowl but usually Jjigae is served in earthenware and it is placed in the centre of the dinning table. People will share a spoonful of this Jjigae during the meal. However people do use the term Doenjang Guk and Doenjang Jjigae interchangeably as well.

In the recipe, I used my homemade dashi stock, which I recently shared with you and I only used Korean soybean paste (Doenjang, 된장), Korean chili paste (Gochujang, 고추장) and garlic as soup seasoning. electricity and magnetism ppt It’s mild (maybe with very subtle spiciness, which I really didn’t notice) but nonetheless tasty, hearty and comforting. la gasolina cancion It’s my go to soup when I need a quick Korean food fix lately. I hope you like it too! Ingredients for Korean Soybean Paste Soup (4 servings)

2. Soon after adding the stock into a sauce pan, sieve through the soup seasoning sauce so that it blends well with the stock. Once you sieve through, you will notice some large particles from the soybean paste in the sieve. electricity magnetism I personally like having my soup clear, so I discard this. But if you like, you can add this back into the soup. 3. Once the broth starts to rolling boil, reduce the heat to medium and add the zucchini and the onion. Boil them for 2 to 3 mins. 4. gas news australia Add the tofu and boil for a further 1 to 2 mins. 5. Add the shiitake mushroom and enoki mushrooms and boil for last the 1 to 2 mins. 6. gas in babies at night Turn the heat off and serve. Note

• Typical Korean earthenware that are available for soup and stew are usually only enough for one to two servings. But since I cooked for 4 servings, I cooked everything in a sauce pan and transferred some to my earthenware for the photo shoot. Also please note that if you use earthenware to cook this soup, the boiling point might be faster than the sauce pan. gas 69 It is also prone to overflow if you fail to adjust the heat quickly.

• I used a standard version (without extra added seasoning or flavour) of Korean soybean paste and Korean chili paste that are readily available from a Korean grocery store. If you use a homemade version (which tends to have a slightly stronger flavour and smell) or a varied version with extra spice and/or seasoning, the outcome of the soup will be different. If you’re using these kinds, I recommend using less than what my recipe calls for.