Napa Cabbage Soybean Paste Soup (Baechu Doenjang Guk)
Napa Cabbage Soybean Paste Soup (Baechu Doenjang Guk)
Hearty and Refreshing Napa Cabbage Soybean Paste Soup
Experience the perfect balance of rich umami and refreshing coolness! This Baechu Doenjang Guk is a comforting and delicious soup that’s a staple in Korean homes.
Main Ingredients- 2 cups cooked Napa cabbage, prepared (approx. 2 bowls)
- 1.5 Tbsp Doenjang (Korean soybean paste, level tablespoon)
- 1/2 stalk green onion, sliced diagonally
- 1 liter Anchovy Broth (approx. 4 cups)
Seasoning- 1 Tbsp minced garlic
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the anchovy and kelp broth, which is the foundation for a delicious Baechu Doenjang Guk. In a pot, combine about 1.2 liters of water with a piece of dried kelp (about 5×5 cm) and around 10 dried anchovies for broth. Simmer for 10 minutes to create a rich broth. Remove the kelp after 10 minutes to avoid a bitter taste.
Step 2
Prepare the cooked Napa cabbage. If you’re using outer leaves from kimchi making, briefly blanch them in boiling water. Rinse them several times in cold water to remove any raw taste, and squeeze out excess moisture. If you have pre-cooked Napa cabbage, simply rinse it in cold water and squeeze.
Step 3
Cut the prepared Napa cabbage into bite-sized pieces, about 2-3 cm. Cutting them too small can cause them to break down during cooking, so a moderate size is best.
Step 4
In a bowl, combine the chopped Napa cabbage with 1.5 tablespoons of Doenjang. Gently knead the mixture with your hands. This process helps the soybean paste to evenly coat the cabbage and season it, deepening the soup’s flavor.
Step 5
Pour the prepared anchovy and kelp broth (1 liter) into the pot and add the seasoned Napa cabbage. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the cabbage is thoroughly tender. This should take about 10-15 minutes, depending on how soft you prefer your cabbage.
Step 6
You can enhance the soup’s flavor further based on your preference. Adding ground beef or shredded dried pollack (or shredded dried cod) while simmering creates another layer of rich flavor. Using rice water instead of anchovy broth can also add a lovely subtle nuttiness.
Step 7
Finally, add the diagonally sliced green onion and 1 tablespoon of minced garlic. Let it simmer briefly until the flavors meld. For a bit of a spicy kick, you can add some chopped chili peppers. Once it boils for a moment, turn off the heat and serve.
Step 8
Enjoy this steaming hot, delicious Baechu Doenjang Guk! Its delicate yet deeply savory flavor is truly exceptional and will make your mealtime more satisfying. Serve it hot with a bowl of rice.
