Korean soybean paste soup (home-style version without stone pot)

Overview

Recently, I encountered the Korean wave again. I am crazy about Korean music and TV. Now I am obsessed with a certain Korean group and a certain Korean drama! ! Watching Korean TV every day makes me want to eat miso soup! ! Doenjang soup is a Korean specialty dish. Doenjang is the favorite condiment of Koreans, and doenjang can be used to make doenjang soup. Doenjang has low fat content and low calories. It is used to make doenjang soup and makes you feel full after eating more. (It is said that this is also the reason why there are not many obese people in Korea) Korean doenjang soup is usually made in Korean stone pots, while Chinese people eat doenjang soup very rarely (to save costs), so they use ordinary household woks. (It’s so hot in the summer, wouldn’t it be too hot to have a stone pot!?) It generally uses a lot of ingredients, and the main ingredients and ingredients can change with time, place, and people! And this home-cooked version without a stone pot is almost made with leftovers at home (when you are alone at home, there will always be leftovers! -_-#), such as half an onion left from frying shredded pork, half a zucchini left from frying, and all kinds of things, plus the pork that my dear mommy reserved for me (a child who loves all meat!!) Boom boom~ Home-style Korean miso soup without a stone pot is out! !

Tags

• soups
• egg
• enoki mushroom
• korean chili sauce
• korean soybean paste
• mushrooms
• onions
• pork
• rice water
• shrimp dumplings
• tofu
• zucchini
• green pepper

Ingredients

Steps

1. 1 Ingredients: tofu, onions, zucchini, green peppers, enoki mushrooms, shiitake mushrooms, shrimp dumplings (it doesn’t matter if you don’t have this, I love all meat!). The amounts in the picture are for one person! Seasoning: miso, chili sauce

   

2. 2 Prepare rice washing water (this is very important for miso soup): If the rice has been washed twice, use the rice washing water from the third time. During this process, the rice can be cooked. (Doenjang soup is delicious when paired with rice!!)

   

3. 3 Preparation materials 1: Cut tofu, green peppers, onions, zucchini and shrimp dumplings into small pieces, make crosses on the mushrooms, remove the enoki mushrooms and spread them out, pour some cooking wine on the pork to remove the fishy smell (it can be fat or thin, I like to eat fat!)

   

4. 4 Preparation material 2: A bowl of rice water (about the size of one person!), miso and chili sauce are introduced in the tips below.

   

5. 5 Heat the wok and add the pork directly (don't overcook the oil! The pork will be oily once it is fried, and the oil may splash at this time. You can sprinkle a little salt to prevent the oil from splashing and enhance the flavor. Don't put too much. Doenjang has a salty taste)

   

6. 6 After the meat is fried, take it out, add green peppers and onions and stir-fry for a while until the aroma is released (no need to cook it)

   

7. 7 Take out the fried vegetables, pour in the rice water, bring to a boil, and add a tablespoon of Korean soybean paste

   

8. 8 After melting the miso, add all the previous ingredients (except tofu, which is lactone tofu and is easy to break, so put it at the back of the pot)

   

9. 9 Cook over low heat for about 10 minutes, add a small spoonful of Korean chili paste and stir

   

10. 10 Add the tofu and cook for about 10 minutes. You can taste it to see if it tastes good (you can add salt appropriately or extend the cooking time)

    

11. 11 It will be better if you beat an egg and pour it on top before putting it in the pot and cover it with a pot lid! ! (You can also add some green onions and garlic to enhance the flavor, I am very lazy!!)