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Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)
Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

Before you jump to Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.

Just about every article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly very good guidance. From time to time, though, the last thing you choose is to have to cook a meal from scratch. Sometimes you just would like to reach the drive through en route to your home and call it a day. There is no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because lots of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is how one can find appropriate food choices at the drive through.

Choose water, juice or milk as a drink. Drinking a large soft drink allows hundreds of empty calories into your diet. Usually a single helping of soda pop is only eight ounces big. That serving could contain many spoonfuls of sugar along with at least a hundred calories. A fast food soda is almost always not less than twenty ounces. It is most often no less than 30 ounces. Choosing a soft drink as your drink boosts your calorie absorption by thousands and adds way too much sugar to your diet. Milk, fruit juices or plain water are much healthier choices.

Common logic tells us that one sure way to get healthy and shed pounds is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a number of good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, allowing someone else cook dinner is just what you need. If you decide on healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. You can have dwenjang guk (spicy, hearty korean style miso soup) using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
  1. Provide 5 cups unsalted stock (chicken, pork, beef, turkey and veg all work fine)
  2. You need 5 cups water
  3. Use 1/2 an onion, cut into thirds
  4. You need 4 garlic cloves, peeled and crushed
  5. Get 1/4 cup dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent)
  6. You need 2 Tablespoons to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things
  7. Provide 2 teaspoons sugar (to round out the flavors and the salt from the pastes)
  8. Take salt and/or fish sauce if needed to adjust the seasoning
  9. Get 8 cups leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking)
  10. You need 1-2 fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional)
  11. Use Optional if you'd like protein (you can do one or the other, or half of each):
  12. Prepare 1 pound pork shoulder or beef stew meat cut into 1-inch cubes (optional, but it helps to have a little protein if you're going to make a meal of it)
  13. Take or
  14. You need 1 package medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes
Instructions to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):
  1. Put the stock, water, onion, garlic, dwenjang, gochujang, sugar, meat and any extruded veg into a large pot (fresh veg goes in later). Bring to a boil, covered, over medium high heat (should take 15 minutes or so).
  2. Once it's come to a boil, turn the heat down to medium low and simmer, covered, for another 20 minutes before adding any fresh veg and tofu.
  3. Simmer another 10 minutes or so, then adjust the seasoning for salt. If you've added fresh veg and/or tofu, you will almost certainly need to adjust for the water they will release into the soup.
  4. Simmer another 15 minutes with the lid askew, adjust seasoning one last time if needed, and that's it!
  5. If you want to have it with rice, you'll want to put the rice on to cook when you leave the soup to simmer the first time.
  6. It's always yummier with kimchi. Here's my kimchi recipe (which of course you would have to have made days to weeks in advance): - - https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think
  7. EXTRUDING LIQUID FROM GREENS: Just wash the greens, sprinkle them with salt, and let them sit for a couple of hours, tossing them 2 or 3 times during the process, letting the salt draw the moisture from them. After they've released the excess liquid, just give them a good swish in a big bowl full of clean water, and squeeeeeeeze all that liquid out. You can then freeze the greens for future use, or refrigerate them for 2 to 3 weeks before using.

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