Try this Korean Soybean Paste Soup (Doenjangguk) recipe, or contribute your own.
Suggest a better descriptionMade the recipe in Maangchi's Real Korean Cooking except:
-The cited recipe makes 1 main-dish servings, so I doubled it for 2
-Started with simmering the anchovies for 30 minutes, then took them out (easier this way)
- Stir-fried the garlic and then added the bean paste as well as 1 tbsp go chujang (per serving) Before returning the broth
-Skip the chili peppers
- Used instead of chard Japanese-dried tofu (started with 100 gm, quadruples in weight after adding boiling water to it and leaving it for 45 minutes before wringing the cubes, cutting them if too big and adding them to the broth for the last 5 minutes)
-Garnished with sesame seeds and scallions
-Season with fish sauce at the table
-Serve with Japanese short-grain rice on the side.
Much more delicious than I had thought. To be repeated! :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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