Hearty and Spicy Korean Cabbage and Soybean Paste Stew (Eolgal-i Doenjang Guk)
Hearty and Spicy Korean Cabbage and Soybean Paste Stew (Eolgal-i Doenjang Guk)
A Flavorful Eolgal-i Doenjang Guk: The Savory Depth of Soybean Paste Meets the Refreshing Brine of Clams and a Hint of Spice!
This recipe introduces a delightful Eolgal-i (Korean young cabbage) Doenjang Guk, perfect for any season but especially comforting during transitional weather. We’ve added fresh clams for a natural seafood sweetness and infused it with the pleasant kick of chili peppers, making it a satisfying meal that pairs perfectly with a bowl of rice. You won’t need many side dishes with this hearty soup!
Main Ingredients- Eolgal-i (young cabbage) 200g
- Clams 200g
- Red chili pepper 1
- Green chili pepper 1 (preferably Korean Cheongyang chili)
- Small green onions 2 stalks
- Dashi pack (for broth) 1
- Water 6 cups (approx. 1.2 liters)
For Washing Cabbage- Vinegar 1/2 cup
Seasoning Ingredients- Doenjang (soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Yeondu Cheongyang Pepper Essence 1 Tbsp (or finely minced Cheongyang chili pepper)
- Black pepper to taste
- Vinegar 1/2 cup
Seasoning Ingredients- Doenjang (soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Yeondu Cheongyang Pepper Essence 1 Tbsp (or finely minced Cheongyang chili pepper)
- Black pepper to taste
Cooking Instructions
Step 1
Trim the root ends of the Eolgal-i and wash it thoroughly under running water, ensuring all dirt and grit are removed. It’s important to wash it multiple times. Soak the washed cabbage in a mixture of 1/2 cup of vinegar and water for about 5 minutes; this helps to thoroughly clean it and can reduce any bitterness. This step ensures a cleaner flavor and a more tender texture.
Step 2
Prepare the dashi pack for a flavorful broth and the fresh clams. (Frozen clams can also be used. If using pre-de-bearded clams, it will result in an even cleaner broth.)
Step 3
In a pot, add 6 cups (about 1.2 liters) of water and the dashi pack. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes to extract a rich broth. Then, remove and discard the dashi pack. This broth forms the foundation of our Eolgal-i Doenjang Guk.
Step 4
In a separate bowl, place 2 tablespoons of Doenjang. Ladle in about one cup of the hot broth and whisk until the Doenjang is fully dissolved and smooth. Dissolving the paste beforehand prevents clumps and ensures an even flavor distribution. Pour this dissolved Doenjang mixture back into the pot with the main broth and stir well.
Step 5
Cut the thoroughly washed Eolgal-i into bite-sized pieces, about 3 cm in length. Cutting them too long might be inconvenient to eat. Ensure the pieces are uniform for even cooking.
Step 6
Add the cut Eolgal-i to the Doenjang broth and simmer over medium heat. Cook until the Eolgal-i becomes tender. If you prefer a slightly crisper texture, you can adjust the cooking time.
Step 7
Once the Eolgal-i is partially cooked, add the prepared clams. Cook just until the clam shells open; overcooking can make them tough. (If you wish to add tofu, cut it into 1.5 cm cubes and add it at this stage to cook alongside the clams.)
Step 8
Slice the green onions diagonally. Remove the seeds from the red and green chili peppers and slice them thinly. The red chili adds color, while the green chili provides a pleasant spiciness.
Step 9
Finally, add 1 tablespoon of minced garlic, 1 tablespoon of Yeondu Cheongyang Pepper Essence (or minced Cheongyang chili pepper), and a pinch of black pepper. Let it simmer for another minute or so to allow the flavors to meld. Yeondu Cheongyang Pepper Essence adds a savory umami and a mild heat. Once everything is well combined, add the sliced red chili peppers and green onions and bring to a brief boil. Your delicious, spicy, and savory Eolgal-i Doenjang Guk is ready! Taste and adjust seasoning with more Doenjang or salt if needed before serving.
Step 10
During this time of year, when the days are warm but mornings and evenings are cool, a bowl of hot soup is incredibly comforting. This Eolgal-i Doenjang Guk will warm you from the inside out.
Step 11
While it’s also delicious with beef, I personally prefer the refreshing taste of clams in my Doenjang Guk. Enjoying this savory soup after a long time brought back wonderful memories of its rich flavor. Serve with a bowl of rice for a satisfying and wholesome meal!
