Hearty and Refreshing Thinning Cabbage Doenjang-guk (Soybean Paste Stew)
Hearty and Refreshing Thinning Cabbage Doenjang-guk (Soybean Paste Stew)
A Savory Doenjang-guk Made with Freshly Thinned Cabbage
As the weather turns cooler, a warm bowl of soup is just what you need. This recipe uses tender, thinned cabbage, often harvested from gardens, to create a deeply savory and refreshing Doenjang-guk. It’s a wonderful way to use up extra cabbage, perfect for making both a crisp side salad (geotjeori) and this comforting stew. Enjoy this simple yet flavorful dish that’s sure to satisfy.
Main Ingredients- Thinning Cabbage: 200g
- Dried Shiitake Mushrooms: 3 pcs
- Cheongyang Peppers (Korean chili peppers): 2 pcs
- Red Bell Pepper: 1 pc
- Green Onion: 1/2 stalk
Broth Ingredients- Soup stock pack (or anchovy-kelp stock): 1 pc
- Water from soaking dried shiitake mushrooms (reserved from above)
- Water: 5 cups (approx. 1L)
- Doenjang (Korean soybean paste): 1.5 Tbsp
- Minced Garlic: 0.5 Tbsp
- Soup stock pack (or anchovy-kelp stock): 1 pc
- Water from soaking dried shiitake mushrooms (reserved from above)
- Water: 5 cups (approx. 1L)
- Doenjang (Korean soybean paste): 1.5 Tbsp
- Minced Garlic: 0.5 Tbsp
Cooking Instructions
Step 1
Prepare the thinning cabbage by cleaning it thoroughly. You can use any extra cabbage you might have from making a side salad (geotjeori). Wash the cabbage under running water, drain well, and chop into bite-sized pieces (about 3-4 cm). Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until rehydrated. Squeeze out the excess water from the mushrooms, reserving the soaking liquid for the broth. Slice the rehydrated mushrooms thinly. Finely chop the Cheongyang peppers and red bell pepper, removing the seeds. Slice the green onion into thin rounds, separating the white and green parts.
Step 2
Let’s make a rich and savory broth! In a pot, combine the reserved shiitake mushroom soaking liquid with 5 cups of water and the soup stock pack. Bring to a boil over medium heat and simmer for 10 minutes to create a flavorful broth. Remove the stock pack. Add the doenjang (Korean soybean paste), either through a sieve for a smoother stew or directly into the pot. Stir well with a spoon to dissolve any clumps.
Step 3
Add the cleaned and chopped thinning cabbage to the doenjang-infused broth. Bring it to a boil and let it simmer until the cabbage becomes tender.
Step 4
Once the cabbage is slightly tender, add the sliced shiitake mushrooms and the chopped Cheongyang and red peppers. These add a nice spicy kick and aromatic flavor.
Step 5
Finally, add the sliced green onions and simmer for another minute. This allows the fresh flavor of the green onions to meld into the soup. The thinning cabbage doenjang-guk is ready, with a refreshingly savory and rich broth! We also made a side salad with the cabbage, so this stew made for a complete and satisfying meal without needing many other side dishes.
Step 6
On days like these when the weather is a bit chilly, a warm bowl of soup is absolutely perfect. We cooked this spicy and savory thinning cabbage doenjang-guk and enjoyed it thoroughly. This stew, with its deep flavor, makes for a wonderfully hearty meal.
Step 7
Making both doenjang-guk and a crisp side salad with fresh thinning cabbage is the ultimate home-cooked meal! This was a healthy and delicious meal that truly highlighted the natural flavors of the fresh ingredients.
