Hearty Korean Spring Cabbage Soybean Paste Soup (Bomdong Doenjang Guk)
Hearty Korean Spring Cabbage Soybean Paste Soup (Bomdong Doenjang Guk)
How to Make Delicious Spring Cabbage Doenjang Guk – A Savory Korean Soup
Even though winter’s chill hasn’t quite left, delicious spring cabbage (Bomdong) is already here! This savory soybean paste soup made with the crisp Bomdong is more satisfying and flavorful than any other soup. This recipe involves simmering the spring cabbage from the beginning with the broth, maximizing its rich, natural flavor. We’ve enhanced the depth of flavor by using leftover beef bone broth (Sagol Gomtang) that was nearing its expiration date, and combined it with anchovy broth. As they say, leftover Bomdong soup is the most delicious, so get ready to experience the ultimate spring cabbage doenjang guk that you won’t be able to forget!
Spring Cabbage Doenjang Guk Ingredients- 2 heads of Spring Cabbage (Bomdong)
- 1/2 Onion, thinly sliced
- 1 Red Chili Pepper, diagonally sliced
- 1/4 Green Onion (Scallion), diagonally sliced
- 1.8L Water
- 1 pack Beef Bone Broth (Sagol Gomtang)
- 3-4 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Soup Soy Sauce (Guk Ganjang)
- 1/2 Tbsp Hongyeong Crab Stick White Soy Sauce
- 1.5 Tbsp Minced Garlic
- 1/2 Tbsp Fine Gochugaru (Korean Chili Powder)
- 1/2 Tbsp Regular Gochugaru (Korean Chili Powder)
Broth Ingredients- 14 Dried Anchovies (gutted)
- 4 Dried Pollack Roe (or small dried fish like Discorchis)
- 2 Scallion Roots
- 4 slices Fresh Ginger
- 2 pieces Onion Skins
- 12 pieces Radish
- 14 Dried Anchovies (gutted)
- 4 Dried Pollack Roe (or small dried fish like Discorchis)
- 2 Scallion Roots
- 4 slices Fresh Ginger
- 2 pieces Onion Skins
- 12 pieces Radish
Cooking Instructions
Step 1
First, prepare the spring cabbage. Remove any wilted or damaged outer leaves. Separate the leaves and wash them thoroughly under running water multiple times to remove any dirt or debris. After washing, drain the cabbage well by placing it in a colander.
Step 2
Cut the drained spring cabbage into bite-sized pieces, about 3-4 cm wide. Cutting them too small might cause them to break down too much during cooking, so aim for a moderate size.
Step 3
Prepare the ingredients for a flavorful broth. In a pot, combine the gutted dried anchovies, dried pollack roe, thoroughly washed scallion roots, sliced fresh ginger, onion skins, and radish pieces. Add 1.8L of water.
Step 4
Add the prepared spring cabbage to the pot with the broth ingredients and water. Bring to a boil over high heat. Simmering the spring cabbage from the start allows it to naturally infuse the soup with its delicious flavor, which is a key step in this recipe.
Step 5
Once the soup begins to boil, add the beef bone broth pack (or pre-made Sagol Gomtang broth). Let it simmer again. The beef bone broth will add a deep and rich flavor to the doenjang guk.
Step 6
After the broth has sufficiently simmered and infused its flavors, remove and discard the broth pack (radish, ginger, scallion roots, etc.) to ensure a clear soup base. Now it’s time to dissolve the soybean paste.
Step 7
Dissolve the soybean paste into the soup using a ladle. It’s best to start with 3-4 tablespoons and add more to taste, rather than adding it all at once. Taste the soup for saltiness after dissolving the paste.
Step 8
Once the soybean paste is dissolved, add 1.5 tablespoons of minced garlic to enhance the soup’s aroma and flavor. The pungent scent of garlic will make the doenjang guk even more delicious.
Step 9
Add the sliced onion, diagonally sliced red chili pepper, and diagonally sliced green onion to the pot. Cook them until tender. These vegetables will add a natural sweetness and refreshing taste to the soup as they cook.
Step 10
Stir in 1/2 tablespoon of fine gochugaru and 1/2 tablespoon of regular gochugaru. This will add a mild spiciness and a appetizing color to the soup. You can start with a smaller amount and add more to achieve your desired level of heat and color.
Step 11
Add 1 tablespoon of soup soy sauce (Guk Ganjang) to adjust the seasoning. Soup soy sauce adds umami, so don’t skip it! Taste the soup while simmering and add a little more if needed.
Step 12
Finally, add 1/2 tablespoon of Hongyeong Crab Stick White Soy Sauce to further enhance the soup’s umami and overall flavor profile. After adding the white soy sauce, do a final taste check. Enjoy your delicious and hearty spring cabbage doenjang guk!
