Abalone Mushroom & Soybean Paste Stew (Eolgalchae Baechu Doenjang Guk)
Abalone Mushroom & Soybean Paste Stew (Eolgalchae Baechu Doenjang Guk)
The Secret to a Rich and Refreshing Taste: Eolgalchae Baechu Doenjang Guk
The ultimate savory comfort food, Cabbage Soybean Paste Stew! When paired with a deep, refreshing anchovy broth, it becomes truly exquisite. This Eolgalchae (young napa cabbage) stew, brimming with dried shrimp and finely chopped spicy Cheongyang peppers, will have you sweating deliciously on a hot day. It’s a magical soybean paste stew that makes you devour a bowl of rice in no time. Make it right now!
Main Ingredients- 3 heads young napa cabbage (approx. 400g)
- 4 Tbsp dried shrimp
- 0.5 Tbsp coarse sea salt (for blanching)
- 1 Tbsp tuna extract (optional, for umami)
- 0.5 Tbsp salt (for seasoning)
- 1/2 stalk green onion (scallion)
- 2 Cheongyang peppers (spicy Korean chili peppers)
Refreshing Broth Ingredients- 1.5 liters water
- 5 pieces dried kelp (4x4cm)
- 15 dried anchovies (for broth)
- 1/2 handful dried shiitake mushrooms (optional)
Young Napa Cabbage Marinade (Tablespoon measurement)- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1.5 Tbsp soybean paste (doenjang)
- 1.5 liters water
- 5 pieces dried kelp (4x4cm)
- 15 dried anchovies (for broth)
- 1/2 handful dried shiitake mushrooms (optional)
Young Napa Cabbage Marinade (Tablespoon measurement)- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1.5 Tbsp soybean paste (doenjang)
Cooking Instructions
Step 1
First, trim any yellow or wilted leaves and the tough bottom part of the young napa cabbage. Rinse it thoroughly under running water several times, then cut it into bite-sized pieces, about 3-4cm long.
Step 2
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add half a tablespoon of coarse sea salt and the prepared young napa cabbage. Blanch for about 3 minutes. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched cabbage under cold water to cool it down, then gently squeeze out excess water with your hands.
Step 3
Place the squeezed cabbage in a bowl. Add the marinade ingredients: 1.5 Tbsp soybean paste, 2 Tbsp red pepper flakes, and 1 Tbsp minced garlic. Gently mix with your hands, massaging the seasonings into the cabbage, and let it marinate for about 10 minutes.
Step 4
While the cabbage is marinating, finely chop the Cheongyang peppers for a refreshing kick and slice the green onion. Now, it’s time to prepare the broth that will form the base of this delicious stew.
Step 5
In another pot, pour 1.5 liters of cold water. Add 5 pieces of dried kelp, 15 dried anchovies for broth, and half a handful of dried shiitake mushrooms. Feel free to substitute or add other broth ingredients you have on hand. Removing the insides of the anchovies and kelp can result in a cleaner-tasting broth.
Step 6
Start boiling the broth over high heat. Once it reaches a rolling boil, remove the kelp first. Boiling kelp for too long can release a bitter taste, so be mindful. Reduce the heat to medium and simmer for another 10 minutes to allow the flavors of the anchovies and shiitake mushrooms to infuse. Finally, remove the anchovies and shiitake mushrooms, leaving only the clear broth.
Step 7
Add the marinated young napa cabbage to the clear broth and bring it back to a boil. As it starts to simmer, use a spoon to skim off any foam or impurities that rise to the surface. This step ensures a clean and rich flavor for the stew.
Step 8
After skimming, add 4 Tbsp of dried shrimp generously. Dried shrimp will enhance the stew with more umami and a refreshing taste. Cover the pot with a lid and simmer over medium heat for about 7 minutes, allowing the shrimp’s flavor to fully meld into the broth.
Step 9
Now, let’s season it. For added depth of flavor, I’ve added 1 Tbsp of tuna extract and adjusted the seasoning with about 0.5 Tbsp of salt. Feel free to adjust the amount of soybean paste or salt according to your preference. Adding a splash of Korean soy sauce (guk-ganjang) is also a good option.
Step 10
Finally, add the sliced green onion and chopped Cheongyang peppers, and simmer for just another moment until the stew is perfectly done! Simmering briefly after adding these ingredients helps preserve their fresh aroma.
Step 11
Look at this hearty and visually appealing stew! The tender young napa cabbage, soaked in the delicious soybean paste broth, is a true rice thief. It’s absolutely divine when scooped up with a spoonful of rice!
Step 12
Though the ingredients may be simple, this Eolgalchae Baechu Doenjang Guk will provide a satisfying and hearty meal for your whole family. Enjoy this warm, mother’s-touch soybean paste stew and have a wonderful time! 😀
