Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, duenjang soup (seafood version) 大酱汤. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Duenjang soup (seafood version) 大酱汤 is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Duenjang soup (seafood version) 大酱汤 is something that I have loved my entire life.

Here is how you cook it. Doenjang is essential in Korean cuisine, and every Korean home has it all year round along with other staple condiments such as Today, I’m gonna show you how to prepare a distinctive dish, duenjang soup (seafood version) 大酱汤. It is one of my favorites. Duenjang soup (seafood version) 大酱汤 is one of the most popular of recent trending foods on earth.

To begin with this particular recipe, we have to prepare a few components. You can have duenjang soup (seafood version) 大酱汤 using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Duenjang soup (seafood version) 大酱汤:

1. Get 2 jumbo shrimps
2. Make ready 1 egg, sunrise
3. Prepare 1/3 pack firm tofu
4. Get 1 onion
5. Take 1 cup leek
6. Make ready 3/4 cup enoki mushroom
7. Get 1 poblano or green pepper
8. Make ready 1 baby red sweet pepper
9. Take 1 scallion
10. Get 16 oz chicken or anchovy stock
11. Get 1 Tsp fresh doenjang or 1/2 Tsp aged doenjang

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Instructions to make Duenjang soup (seafood version) 大酱汤:

1. Add half oinion and cubed firm tofu in stock and simmer for half an hour.
2. 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.
3. 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.
4. Pan sear a sunrise egg.
5. 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
6. Ready to serve and ENJOY!

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