Hearty and Refreshing Korean Cabbage (Eolgalibaecho) Miso Soup
Hearty and Refreshing Korean Cabbage (Eolgalibaecho) Miso Soup
How to Make Delicious Eolgalibaecho Miso Soup
Leftover Korean cabbage from making kimchi? Don’t throw it away! I made this soup with a mild yet deep flavor using the extra eolgalibaecho. Cabbage soup can be prepared in various ways; adding perilla seeds or beef makes it incredibly delicious. Today, I’ll show you how to make the most basic and tasty version with anchovy broth. Let’s get started!
Main Ingredients- 1/2 bunch Eolgalibaecho (young napa cabbage)
- 1/2 stalk Green onion
- 2 Cheongyang chili peppers (Korean red chili peppers)
Cooking Instructions
Step 1
First, trim the root ends of the eolgalibaecho with a knife. Then, blanch it in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, as it can become mushy.
Step 2
After blanching, remove the cabbage and rinse it a couple of times in cold water. Rinsing in cold water helps maintain the cabbage’s crisp texture. Gently squeeze out the excess water with your hands, then cut it into bite-sized pieces.
Step 3
Place the cut eolgalibaecho in a bowl. Add 4 tablespoons of doenjang and 1 tablespoon of minced garlic. Gently massage the ingredients into the cabbage with your hands to ensure the seasoning is well distributed. Pre-seasoning the cabbage like this will deepen the soup’s flavor.
Step 4
Thinly slice the green onion. Similarly, thinly slice the Cheongyang chili peppers. If you prefer a spicier soup, adjust the amount of chili peppers or add some red bell peppers for color and mild heat.
Step 5
Now, let’s make a delicious broth. Place the dried anchovies and the dried shrimp into a broth bag or cheesecloth. Tie it securely. Adding dried shrimp will make the broth much more refreshing and savory.
Step 6
In a pot, add the broth bag and the piece of dried kelp. Pour in cold water. Bring to a boil over high heat. Once boiling, remove the kelp after 5 minutes, as it can become bitter if boiled for too long. Continue to boil the anchovies and shrimp for another 10 minutes to extract a rich broth.
Step 7
Once the broth is ready, remove the broth bag and kelp. Add the pre-seasoned eolgalibaecho to the pot. Stir well to break up any clumps of paste. It’s important to stir continuously to prevent the doenjang from sticking to the bottom.
Step 8
Once the soup comes to a simmer after adding the cabbage, stir in 1 tablespoon of gochugaru to add color. Gently incorporate the chili powder to avoid making the soup cloudy.
Step 9
Finally, add the sliced green onions and Cheongyang chili peppers, and simmer for a little longer. Your refreshing and clean-tasting eolgalibaecho miso soup is now ready! Enjoy it with a warm bowl of rice.
