Korean soybean paste soup

Overview

Doenjang soup is an indispensable traditional dish on the daily dining table in South Korea, from the president to ordinary people. The reason why doenjang soup has a long history in Korea and has spread to the world in modern society is not only due to the inertia of life, but also because it is indeed nutritious, delicious, easy to operate, and has simple ingredients. The main raw material of doenjang soup is doenjang, and isovaleraldehyde contained in soybeans, the main raw material of doenjang, is a natural plant hormone. In addition to preventing breast cancer, it can also reduce the incidence of various hormone-related tumors. Korean women are proud to make doenjang. For generations in North Korea, doenjang has been their national food. In "Dae Jang Geum", it is said that one year the doenjang tasted bad and the entire palace was in chaos. So the taste is definitely great! You need to put seafood clams here. You don’t have to put them in if you don’t have them. I also have a hairy crab at home. In order not to waste raw materials, I can also put them in to enhance the freshness! This recipe is for four people, so you can adjust it yourself!

Tags

• soups
• old man
• korean food
• lunch
• dinner
• students
• cooking wine
• ginger
• green and red pepper
• hairy crab
• korean chili sauce
• korean doenjang
• mung bean sprouts
• northern tofu
• onions
• pork tenderloin
• sprite
• winter melon
• garlic

Ingredients

Steps

1. 1 Prepare all materials and clean them. Cut the tofu into small cubes, cut the winter melon into slices, cut the tenderloin into slices, cut the hairy crab into four quarters, shred the onion, mince the garlic, slice the ginger, and cut the green and red pepper into rings, as shown in the picture.

   

2. 2 Pour oil into the pan. When the oil temperature is 70% hot, add the tenderloin slices and stir-fry until they change color

   

3. 3 Add in shredded onions and continue to stir-fry

   

4. 4 Add 1 tablespoon of cooking wine and continue to stir-fry evenly

   

5. 5 Add 1000 ml of water, cover the pot and bring to a boil

   

6. 6 Dissolve doenjang and Korean chili sauce with Sprite and set aside

   

7. 7 After the pot boils, pour in the purified miso, cover the pot and continue to boil

   

8. 8 After the pot boils, add hairy crabs or clams that have been cleaned and sanded, and continue cooking

   

9. 9 After it boils, add the diced tofu and continue to boil

   

10. 10 After boiling, add the winter melon slices and continue to boil

    

11. 11 Cover the pot and cook for about 3 minutes. Open the lid and the winter melon is ready

    

12. 12 At this time, add mung bean sprouts and continue to boil

    

13. 13 After boiling, pour in the Korean chili sauce, mix well, and continue to boil

    

14. 14 Finally, pour in the water starch and stir evenly with a wooden spatula

    

15. 15 Add the green and red pepper rings, turn off the heat, and simmer for a minute before serving

    

16. 16 Served with white rice, delicious! This recipe is for 3-4 people