Eomuk Dwenjang guk | 어묵 된장국 | Korean Fish Cake Soybean Paste Soup

When my family and I visited Korea in year 2014, My 외숙모 (Mother in law's brother's wife) cook us this Eomuk dwenjang guk for breakfast meal and we all like it very much! It's one of the simple & fast ready soup made with Korean fish cake & vegetables. There are various vegetables that can goes well with this Omuk dwenjang guk such as beansprout, radish and spinach. Here I am using enoki mushroom.


Ingredient (2-3 Servings):

3 pieces of Eomuk (Korean Fish Cake)
1/2 Onion
1 pack of Enoki mushroom
1 stalk of Spring Onion
1 Red or Green Chili pepper

2 Tablespoon Dwenjang (Soybean Paste)
1 teaspoon of Gochujang (Chili pepper paste) - Optional
1 teaspoon Minced Garlic
2.5 cups of water


How to cook:

Step 1. Cut the fish cake into bite size (1 piece can cut into 16 small pieces). Thinly slice the 1/2 onion, minced the garlic to 1 teaspoon worth, chopped the spring onion and chili pepper, then halve the enoki mushroom (which already washed and chop-off the root part)   


Step 2. In a ttukbaegi (Korean earthware), put in 2.5 cups of water, dissolve 2 tablespoon of dwenjang using a strainer, to separate the chunks from the dwenjang paste, in order to have a clear dwenjang broth.


Discard the chunks after the paste is fully dissolve in the water. 


Step 3. Bring the dwenjang broth to boil, add in 1 teaspoon of gochujang and stir well.

Tips: The water level should be cover 3/4 of the earthenware. Use a bigger pot if necessary. This is because the fish cake will expand & water level will rise when it is boiling.


Then, add in the thinly sliced yellow onions, chopped enoki mushrooms, & minced garlic, stir well and let it boil for 1-2 mins.


Step 4. Add in the chopped omuk and let it boil until soften under medium fire without stirring.
Tips: Fish cake and enoki mushroom are very fast cook ingredient, so it doesn't require cooking very long time.


Step 6. Add the chopped spring onions and chili pepper and it is ready. Korean earthenware will remain boiling for sometimes even after remove from stove, I would serve it immediately after add in the spring onions and chili.


With no doubts, my husband whose a typical Busan man like it very much. The soup color could be vary depending on the types of dwenjang. Homemade dwenjang has a deeper color compare to those dwenjang selling in store. I am using store purchased miso type dwenjang so the color is brighter.  


Eomuk Dwenjang guk and gimbab is our favourite combination. I normally make it on Sunday as our lunch since it is fast ready and not too heavy for husband who going for badminton after an hour after meal. 

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