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.
