Spring Cabbage and Bobtail Squid Soup: A Bowl of Spring Freshness and Ocean Flavor
Spring Cabbage and Bobtail Squid Soup: A Bowl of Spring Freshness and Ocean Flavor
How to Make Refreshing Bobtail Squid Soup with Seasonal Spring Cabbage
The crisp and refreshing taste of spring cabbage is unparalleled, offering a unique charm that other vegetables can’t match in soup. When you’re looking for a simpler approach to broth, you can achieve a deeply flavorful and refreshing soup using just dried shrimp (bori saeu) and fresh spring cabbage. Don’t hesitate to give it a try! For more details, visit https://mangoistree.tistory.com/
Soup Ingredients- Water 1.5 liters (about 7.5 cups)
- Outer leaves of spring cabbage 1 bowlful (packed)
- Bobtail squid 1.5 (cleaned frozen bobtail squid)
- Dried shrimp (bori saeu) 1/4 bowlful (packed)
- Doenjang (fermented soybean paste) 1/4 bowlful (packed, approx. 3-4 Tbsp)
- Gochujang (red chili paste) 1 Tbsp
- Minced garlic 1 Tbsp
- Minced ginger 1/6 tsp
- Green onion 1 stalk
- Black pepper to taste
- Salt to taste (adjust as needed)
Cooking Instructions
Step 1
Trim the base of the fresh spring cabbage and wash it thoroughly 2-3 times under running water until all soil is removed. You might be surprised how much dirt comes off, so be diligent! Separate the outer leaves for the soup and set aside the tender inner leaves for a fresh side salad (geotjeori). The separated outer leaves will fill about one large bowl.
Step 2
Finely shred the spring cabbage leaves, either with a mandoline slicer or by hand. Aim for a ‘choppy’ cut so they cook down nicely in the soup.
Step 3
In a pot (e.g., Happycall 24cm stew pot), bring 1.5 liters of water to a rolling boil over high heat. Once boiling, add the cleaned frozen bobtail squid and blanch for about 80% of the cooking time. Blanching squid makes it easier to slice, adds depth to the broth, and prevents it from becoming tough, so it’s a recommended step.
Step 4
Add dried shrimp (bori saeu) from your freezer, measuring about 1/4 bowlful (roughly 1/4 cup), to the water used for blanching the squid. These shrimp will contribute a refreshing and savory flavor to the soup.
Step 5
Rinse the blanched bobtail squid under cold water, drain, and thinly slice into shreds. Since they were blanched, they will be very tender and easy to cut.
Step 6
Add the shredded spring cabbage generously into the squid-blanching water and bring it back to a vigorous boil over high heat. Ensure the cabbage is cooked until tender.
Step 7
Once the spring cabbage is somewhat softened, stir in the doenjang (fermented soybean paste). Measure about 1/4 bowlful (approximately 3-4 Tbsp) and dissolve it thoroughly into the soup to avoid clumps.
Step 8
Next, add 1 tablespoon of gochujang (red chili paste) to the boiling soup. Adding gochujang will introduce a balance of sweet and spicy flavors, and a slight thickening effect, making the soup more complex and delicious.
Step 9
Season with 3 tablespoons of soup soy sauce (guk-ganjang). Taste and if it needs more salt, add about two pinches of salt. Finish with a sprinkle of black pepper for aroma.
Step 10
Finally, thinly slice the green onion diagonally. Add the sliced green onion to the soup just before serving and let it simmer for another minute. This will bring out the fresh aroma of the green onion, completing your delicious Spring Cabbage and Bobtail Squid Soup.
