Archive for the ‘dweinjangguk’ Category

Food for Dummies: 된장국 (Fermented Soybean Paste Soup)

Wednesday, April 10th, 2013

Hi everyone! I’m going to post a recipe for 된장국 (dweinjangguk-fermented soybean paste soup). It’s one of my favorite Korean soups, and there are so many different accepted varieties of it that I don’t feel bad posting my own version. The following recipe is a combination of the process my friend showed me and my own alterations, so while it may not be completely traditional, it’s still pretty tasty!

Ingredients:

Half a head of cabbage
1 heaping spoonful of 고추장 (Gochujang: Red pepper paste)
1 to 3 peppers (optional)
1 spoonful of anchovy powder
About 4 heaping spoonfuls of 된장 (Dweinjang: Fermented soybean paste)
300 grams of tofu
1 or 2 small onions
One squash

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Warning: Your kitchen will smell really bad at first (anchovy powder). This is normal. Don’t worry, it will later smell amazing.

Process:

1. Take a large pot and fill it three quarters full of water and set it to boil. Take a smaller pot, also fill it three quarters full of water and set it to boil.

2. Roughly chop the cabbage head into medium-sized pieces and rinse them.

3. Put the cabbage into the small pot of boiling hot water. Let it cook for three minutes.

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4. When the water in the larger pot comes to a boil, put in the anchovy powder.

5. Take the soybean paste and place it in a fine-meshed sieve over the large pot. Use the sieve to evenly distribute the soybean paste and get rid of clumps. Do this one spoonful at a time. Also add in the red pepper paste.

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6. Drain the water from the cabbage, and put the cabbage into the larger pot.

7. Chop up the onion and peppers into medium-sized pieces. Put them in the larger pot.

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8. Chop the squash into thin, half-circle slices.

9. Chop the tofu into medium-sized chunks.

10. Lower the temperature and place the tofu and squash into the pot.

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11. Place the lid on pot and leave the soup to simmer for ten or more minutes.

12. Serve hot with rice (rice recipe not included). Enjoy!

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