Korean food recipe : Maesang-i Hwangtae Doenjangguk

Korean food recipe : Maesang-i Hwangtae Doenjangguk is a simple Korean soup made with dried pollock and seaweed. Learning this recipe will allow you to easily make it at home. In this article, we will explain the recipe and how to make Maesang-i Hwangtae Doenjangguk, as well as its characteristics and appeal.

This recipe is the best recipe by Kim Sun-young, a culinary researcher.

Table of Contents

1. What is Maesang-i Hwangtae Doenjangguk?
2. Maesang-i Hwangtae Doenjangguk Ingredients
3. How to Make Maesang-i Hwangtae Doenjangguk
4. Characteristics and Appeal of Maesang-i Hwangtae Doenjangguk

Korean food recipe: What is Maesang-i Hwangtae Doenjangguk?

Maesang-i Hwangtae Doenjangguk is a simple soup made with dried pollock and seaweed. Dried pollock, also known as hwangtae, is a famous ingredient in Korean cuisine that cannot be missed. Maesang-i, on the other hand, is a type of seaweed or other seafood. Maesang-i Hwangtae Doenjangguk, made with these two ingredients, is a simple yet delicious soup that is a common dish in Korean households.

Maesang-i Hwangtae Doenjangguk Ingredients

The following ingredients are needed to make Maesang-i Hwangtae Doenjangguk:

• Main ingredients: dried pollock (70g), green onions (40g), green chili peppers (2), sesame oil (1 tablespoon), dashima broth (6 cups/1.2L), maesang-i (350g), minced garlic (½ tablespoon)
• Seasoning ingredients: soybean paste (2 tablespoons), anchovy sauce (2 teaspoons)

These ingredients are based on a serving size of 2. If serving more people, adjust the ingredients accordingly.

Korean food recipe : How to Make Maesang-i Hwangtae Doenjangguk

The steps to make Maesang-i Hwangtae Doenjangguk are as follows:

1. Soak dried pollock (70g) in dashima broth, then cut into bite-size pieces.
2. Thinly slice green onions (40g) and green chili peppers (2).
3. Mix soybean paste (2 tablespoons) and anchovy sauce (2 teaspoons) to make the seasoning.
4. In a pan, heat sesame oil (1 tablespoon) and stir-fry dried pollock. Add seasoning and stir-fry.
5. Add dashima broth (6 cups/1.2L) and bring to a boil.
6. Add maesang-i (350g) and cook for 3 minutes, then add prepared vegetables and minced garlic (½ tablespoon) and cook for 2 minutes.
7. Serve Maesang-i Hwangtae Doenjangguk in a bowl.

By following these steps, you can enjoy the taste of dried pollock and maesang-i. Although the process is simple, you can create a delicious soup.

Characteristics and Appeal of Maesang-i Hwangtae Doenjangguk

Maesang-i Hwangtae Doenjangguk is a simple yet delicious soup. The characteristics of this dish are as follows:

The taste of dried pollock and maesang-i blend harmoniously to create a rich, salty and deep flavor. The seasoning ingredients of soybean paste and anchovy sauce add depth and richness to the soup. When cooked with vegetables, it becomes a healthy soup that can be a substitute for a meal. It can be easily made at home with simple ingredients and steps.

Conclusion

Maesang-ihwangtae doenjang-guk is a simple yet delicious Korean soup made with dried pollock and seaweed. By following this recipe, you can easily make it at home and enjoy the flavors of the sea. The combination of pollock and seaweed creates a deep and savory broth, while the addition of vegetables and seasonings adds more complexity to the dish. Maesang-ihwangtae doenjang-guk is a healthy and comforting soup that can be enjoyed as a meal replacement or as a side dish. With its simple ingredients and easy preparation, it’s a perfect dish to make at home and savor the taste of Korean cuisine.