今天的晚餐要吃少醣餐
所以煮了減脂少醣期常備的大醬湯當晚餐
材料:
- 韓式大醬
- 嫩豆腐
- 洋蔥
- 香菇
- 蔥
- 海帶芽
- 大蒜(蒜泥或是切成蒜末)
作法:
先備齊材料之後切塊切片 處理成你喜歡的大小
起油鍋爆香洋蔥 蔥白 待洋蔥軟化 炒香菇
炒到以上材料熟軟 釋出香氣 加入大醬乾炒
這是參考韓國主廚孫榮KAI SUN的作法 讓大醬有鍋氣以及焦香 更增風味
因為我今天用的是砂鍋 所以我把大醬均勻的塗在鍋底 讓它燒一下(但不要燒焦了)
等到大醬也散發濃厚香味時 加入適當水量(大醬多 自然就要水多 請視你用的大醬的量調整)
煮滾之後 加入泡發的海帶芽和切丁的嫩豆腐 蓋上蓋子燉煮 煮到水量有稍微減少的時候
請試吃一下 調味可以略作增減(加鹽或糖或味精 依據目前的味道自行修正)
加入蒜泥 我今天的版本還有加入韓國辣椒粉
起鍋前加入蔥花 這樣就完成啦
今天似乎是因為大醬有炒過
所以湯色和之前煮的成品比較起來 顏色有更深一點
但確實炒過之後 醬香更濃郁 湯的滋味更加豐富有層次 比之前直接放入湯中更加好喝
For tonight's dinner, I'm having a low-carb meal, so I prepared a staple dish for my low-carb and fat-reducing diet: the Doenjang soup.
Ingredients:
- Doenjang paste (Korean soybean paste)
- Soft tofu
- Onion
- Mushrooms
- Scallions
- Kelp sprouts
- Garlic (minced or finely chopped)
Instructions:
Prepare all the ingredients and cut them into your desired size and shape.
Heat a pot with oil and sauté the onion and white part of the scallions until the onion softens.
Add mushrooms and continue frying. Once the above ingredients are cooked and fragrant, add the Doenjang paste and stir-fry.
Since I used a clay pot today, I evenly spread the Doenjang paste on the bottom of the pot and let it sizzle a bit (but be careful not to burn it).
When the Doenjang paste releases a rich aroma, add an appropriate amount of water (more paste requires more water, so adjust according to the amount of paste you used).
After it boils, add soaked kelp sprouts and diced soft tofu. Cover the pot and simmer until the water level slightly reduces.
Taste the soup and adjust the seasoning if needed (add salt, sugar, or monosodium glutamate according to your taste preferences).
Add minced garlic. In my version today, I also added Korean chili powder. Before serving, sprinkle scallions on top. And it's done!
Today, because I stir-fried the Doenjang paste, the color of the soup is slightly darker compared to the previous batch I cooked. However, stir-frying the paste indeed intensifies the umami flavor and makes the soup more rich and flavorful in layers. It tastes even better than directly adding the paste to the soup.
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