Hearty & Healthy Cabbage Doenjang Guk (Korean Soybean Paste Soup)
Hearty & Healthy Cabbage Doenjang Guk (Korean Soybean Paste Soup)
Best Recipe Showdown: Cabbage Doenjang Guk with Chef Kim Seon-yeong
Hello everyone! Today, we’re diving into a recipe that promises a comforting and nutritious meal: Cabbage Doenjang Guk. This soup stars cabbage, a true superfood recognized by TIME magazine as one of the top 3 longevity foods and a top 10 health food! Low in calories and fat, cabbage is not only excellent for digestive health but also boasts remarkable benefits for skin beauty, weight management, osteoporosis prevention, and relieving constipation. Let’s make this delicious and healthy Cabbage Doenjang Guk using Chef Kim Seon-yeong’s expert techniques!
Soup Stock Ingredients- 20g dried anchovies for stock
- 5g dried kelp (dashima, approx. 5x5cm)
- 70g onion (approx. 1/4 onion)
- 6 cups water (1.2L)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our flavorful soup stock. Gather dried anchovies for stock, dried kelp, and a roughly chopped onion.
Step 2
In a pot, add the dried anchovies and toast them over medium-low heat for 1-2 minutes without oil to remove any fishy smell. Then, add the kelp, roughly chopped onion, and 6 cups (1.2L) of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes to extract a rich broth.
Step 3
After about 10 minutes of simmering, carefully remove the kelp. Boiling kelp for too long can release a slimy substance that makes the broth cloudy. After a total of 20 minutes of simmering, strain the broth, discarding the anchovies and onion. (Tip: If your broth turns out cloudy, it might be because the heat was too high initially. Try simmering over medium-low heat from the start next time.)
Step 4
Now, let’s prepare the vegetables for the soup. Cut the cabbage into bite-sized pieces, about 2-3 cm. Briefly rinsing the cabbage under water can help remove any dust.
Step 5
After rinsing, drain the excess water from the cabbage.
Step 6
Slice the onion into pieces similar in size to the cabbage. Cut the green onion diagonally into 4-5 cm lengths. Similarly, slice the Korean green peppers (cheongyang peppers) and the red chili pepper (optional) diagonally. The red chili pepper adds a nice color, and the green peppers are essential for that signature spicy kick in doenjang guk, so we highly recommend including them.
Step 7
Prepare the seasoning ingredients: doenjang, gochujang, and tuna extract. If you don’t have tuna extract, you can substitute it with anchovy extract or fish sauce. Having these seasonings ready beforehand will make the cooking process much smoother.
Step 8
In the strained clear broth, add 3 Tbsp of doenjang, 2 tsp of gochujang, and 1 Tbsp of tuna extract. Whisk well to dissolve any lumps. Once the seasonings are well incorporated, add the cut cabbage and simmer over medium heat for about 8 minutes, until the cabbage becomes tender.
Step 9
Once the cabbage is partially tender, add 15g of dried shrimp and the sliced onion. Continue to simmer for another 3 minutes. The dried shrimp will add a wonderful umami flavor, and the onion will contribute a natural sweetness, enriching the soup’s taste.
Step 10
Now, add 1 Tbsp of minced garlic to allow all the flavors to meld together. The pungent aroma of garlic will further enhance the depth of the doenjang guk.
Step 11
Finally, add the sliced green onions, Korean green peppers, and red chili pepper. Simmer for just 1 more minute. Cooking the vegetables for too long will make them mushy, so a brief cooking time is best to maintain their crisp texture and fresh flavor.
Step 12
Voilà! After following all these steps, your delicious Cabbage Doenjang Guk, with perfectly tender cabbage, is ready. Enjoy this soup, where the savory doenjang and crisp cabbage create a delightful harmony, for a healthy and satisfying meal!
