Hearty and Refreshing Napa Cabbage Soybean Paste Soup
Hearty and Refreshing Napa Cabbage Soybean Paste Soup
#NapaCabbageSoup #DoenjangJjigaePaste #UsingLeftoverPork #SavorySoybeanPasteSoup #EasySoupRecipe
Introducing a ‘Napa Cabbage Soybean Paste Soup’ recipe, perfect for when you’re tired of kimchi or want to use up aged kimchi! Made with the outer leaves of Napa cabbage instead of baby Napa cabbage, this soup boasts a wonderfully refreshing yet deeply savory flavor. Adding leftover pork from bossam (Korean boiled pork) makes it even richer. With simple broth and doenjang jjigae paste, anyone can easily whip this up in no time. The freshness of the cabbage leaves combined with the savory depth of the soybean paste will have you finishing a bowl of rice in no time!
Main Ingredients- 10 large outer leaves of Napa cabbage (chopped into large pieces)
- 5 Tbsp store-bought Doenjang Jjigae paste
- 2 Cheongyang chili peppers (sliced diagonally)
- 1 Tbsp minced garlic
- 2 Tbsp chopped scallions (green part)
- 2L Seafood broth (made with anchovies, kelp, shrimp shells, etc.)
- Leftover pork bossam, as needed (cut into bite-sized pieces)
Cooking Instructions
Step 1
First, pour 2L of the prepared seafood broth into a pot and bring it to a boil. If you don’t have seafood broth, plain water or rice water can work, but using broth will result in a deeper flavor. Add the leftover pork bossam you have at home. You can skip this step if you don’t have bossam, but it adds richness to the soup. If you like a bit of spice, add 1-2 diagonally sliced Cheongyang chili peppers at this stage.
Step 2
Prepare the green outer leaves of the Napa cabbage that were set aside before making kimchi. Chopping them into large pieces will give a pleasant texture when eaten. If you chop them too finely, the soup might become cloudy, so aim for pieces about 3-4 cm in size.
Step 3
Once the broth is boiling vigorously, add 5 Tbsp of the Doenjang Jjigae paste and stir well to dissolve any clumps. Then, add 1 Tbsp of minced garlic. Dissolving the paste beforehand ensures a smooth and clear soup.
Step 4
After the soybean paste is well dissolved and the soup comes back to a boil, add the large-chopped Napa cabbage leaves. The cabbage will wilt down naturally as it cooks.
Step 5
Finally, generously add 2 Tbsp of chopped scallions. The refreshing flavor of the scallions will enhance the overall aroma of the soup. With this step, all the main ingredients are added! It’s truly that simple, isn’t it?
Step 6
Boil vigorously over high heat for at least 10 minutes to ensure the cabbage leaves are fully cooked. Once the cabbage leaves turn translucent and tender, reduce the heat to medium-low and simmer gently for about 10 more minutes. Simmering slowly allows the natural sweetness of the cabbage to release, making the soup richer and smoother.
Step 7
When the Napa cabbage is tender and the soup has a harmonious blend of subtle sweetness and deep, savory soybean paste flavor, your delicious Napa Cabbage Soybean Paste Soup is complete! Enjoy it as a hearty meal with rice. It’s especially delicious with leftover bossam!
