Aromatic Spring Cabbage and Wild Garlic Doenjang Guk (Soybean Paste Soup)
Aromatic Spring Cabbage and Wild Garlic Doenjang Guk (Soybean Paste Soup)
Taste of Spring! Fragrant and Refreshing Doenjang Guk with Spring Cabbage and Wild Garlic
Introducing a perfect spring dish: Doenjang Guk made with fragrant spring cabbage and wild garlic, bursting with flavor. This magical soup will revive your appetite! Featured in the recipe from March 20, 2023, it’s quick and easy to make.
Main Ingredients- 5 leaves of fresh Spring Cabbage (Bomdong)
- 1/2 bunch of aromatic Wild Garlic (Dallae)
- 1/4 Onion, thinly sliced
- 1/4 Green Onion, diagonally sliced
- 1 Chili pepper (e.g., Cheongyang or red chili), diagonally sliced (optional)
Seasoning Paste- 1-2 Tbsp Doenjang (Korean soybean paste – adjust to taste, homemade or store-bought)
- 1 Tbsp Minced Garlic
- 1-2 Tbsp Fish Sauce or Soy Sauce (for depth of flavor)
- Pinch of Gochugaru (Korean chili flakes) to taste
- Pinch of Salt for final seasoning adjustment
- 1-2 Tbsp Doenjang (Korean soybean paste – adjust to taste, homemade or store-bought)
- 1 Tbsp Minced Garlic
- 1-2 Tbsp Fish Sauce or Soy Sauce (for depth of flavor)
- Pinch of Gochugaru (Korean chili flakes) to taste
- Pinch of Salt for final seasoning adjustment
Cooking Instructions
Step 1
Let’s start by preparing the fresh spring cabbage. Gather the leaves of the spring cabbage and trim off just the very ends of the stems with a knife. This keeps the leaves together neatly while you prepare them.
Step 2
Wash the trimmed spring cabbage leaves thoroughly under running water. Make sure to rinse between each leaf to remove any dirt or debris. This thorough washing helps to mellow out the slightly bitter notes of the spring cabbage and ensures a clean, refreshing broth.
Step 3
Now, let’s cut the clean spring cabbage into bite-sized pieces. Slicing the leaves into about 2-3 cm lengths will ensure they cook tenderly and are easy to eat with a spoon. Avoid cutting them too small, as they might become mushy during cooking.
Step 4
Prepare the vegetables that will add refreshing flavors and aroma to the soup. For the wild garlic, gently shake off any soil from the roots, wash it clean, and then cut it into 2-3 cm pieces. Thinly slice the onion and diagonally slice the green onion. If you like a little kick, add the chili pepper, sliced diagonally. If you prefer less heat, you can omit it or remove the seeds.
Step 5
It’s time to create the delicious soup base! In a pot, add a dried anchovy and kelp broth pack and simmer to extract a rich broth. Once the broth is ready, dissolve 1-2 tablespoons of doenjang into it, along with 1 tablespoon of minced garlic. This builds the foundation of the savory soybean paste soup. Stir well to combine the doenjang and let it simmer for a moment.
Step 6
Add the prepared spring cabbage, sliced onion, green onion, and chili pepper to the doenjang broth and let it simmer together. Continue to cook over medium heat until the spring cabbage is tender. This allows the flavors of all the ingredients to meld beautifully, creating a deeper, more satisfying broth.
Step 7
As the soup nears completion, add the aromatic wild garlic last. Wild garlic loses its fragrance if cooked for too long, so a brief simmer is best. Taste the soup and adjust the seasoning with salt or 1-2 tablespoons of fish sauce (or soy sauce) as needed. If you enjoy a touch of spiciness, feel free to stir in 1 tablespoon of gochugaru. It adds a delightful dimension to the savory doenjang guk!
