Duenjang soup (seafood version) 大酱汤

Name: Duenjang soup (seafood version) 大酱汤
Yield: 2 servings
Cuisine: American
Ingredients: 2 jumbo shrimps; 1 egg, sunrise; 1/3 pack firm tofu; 1 onion; 1 cup leek; 3/4 cup enoki mushroom; 1 poblano or green pepper; 1 baby red sweet pepper; 1 scallion; 16 oz chicken or anchovy stock; 1 Tsp fresh doenjang or 1/2 Tsp aged doenjang

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

This is one of the classical Korean stews and I love it especially during the winter months. Nothing is more enjoyable than a bowl of doenjang stew and a slice of homemade sourdough bread for the breakfast before kicking off a busy day~

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

2 servings

2jumbo shrimps
1egg, sunrise
1/3 packfirm tofu
1onion
1 cupleek
3/4 cupenoki mushroom
1poblano or green pepper
1baby red sweet pepper
1scallion
16 ozchicken or anchovy stock
1 Tspfresh doenjang or 1/2 Tsp aged doenjang

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Steps

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.wasmer.app/us/recipes/5983642-asian-yam-spelt-sourdough-bread

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on December 27, 2018 19:22

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!