Hearty Spring Cabbage Soybean Paste Soup (Bomdong Doenjangguk)
Hearty Spring Cabbage Soybean Paste Soup (Bomdong Doenjangguk)
Spring Cabbage Doenjang Soup Recipe, Bomdong Seasoned Cabbage Soup, Korean Soybean Paste Soup
Enjoy a bowl of this comforting and refreshing Bomdong Doenjangguk, a Korean soybean paste soup made with fresh, seasonal spring cabbage. Its mild yet savory broth, combined with the crisp texture of the cabbage, makes it a perfect side dish or a light meal. Add a touch of spice with chili peppers for an extra kick.
Main Ingredients- Blanched Spring Cabbage 400g (primarily the thick leaves)
- Large Shrimp 7 pcs (or a small amount of dried shrimp)
- Green Onion 1 stalk
- Korean Green Chili Peppers 2 pcs
- Rice Flour 1 Tbsp (for thickening the soup)
- Anchovy Broth 7 cups (1.4 liters)
Seasonings- Soybean Paste (Doenjang) 2 Tbsp
- Red Chili Paste (Gochujang) 1 Tbsp
- Minced Garlic 1 Tbsp
- Fish Sauce or Korean Soup Soy Sauce 1.5 Tbsp
- Sichuan Peppercorn Powder (Jepi Garu) 1/2 tsp (optional)
- Soybean Paste (Doenjang) 2 Tbsp
- Red Chili Paste (Gochujang) 1 Tbsp
- Minced Garlic 1 Tbsp
- Fish Sauce or Korean Soup Soy Sauce 1.5 Tbsp
- Sichuan Peppercorn Powder (Jepi Garu) 1/2 tsp (optional)
Cooking Instructions
Step 1
Thoroughly wash the spring cabbage. Blanch it in boiling water with a pinch of salt for just 1-2 minutes; avoid overcooking to prevent it from becoming mushy. Immediately rinse the blanched cabbage in cold water, squeeze out excess water, and cut it into bite-sized pieces.
Step 2
If using frozen large shrimp, peel them, devein, and cut into approximately 2cm pieces. You can omit the shrimp for a clearer broth or use dried shrimp for added umami.
Step 3
Wash the green onion and slice it diagonally into about 0.5cm thickness. Include both the white and green parts for balanced flavor.
Step 4
Remove the seeds from the Korean green chili peppers and thinly slice them. Feel free to add more if you prefer a spicier soup.
Step 5
This Sichuan peppercorn powder (Jepi Garu) adds a unique aromatic note to the doenjangguk. It imparts a distinct, slightly numbing fragrance similar to that found in Chueotang (loach soup), elevating the overall taste. Adjust the amount according to your preference or omit if desired.
Step 6
Prepare a rich and clear broth by simmering anchovies, dried kelp, dried shrimp, onion, and the white parts of green onions. You’ll need approximately 7 cups (1.4 liters) of broth. To maintain clarity, don’t boil the kelp for too long.
Step 7
Pour the strained broth into a pot. Dissolve 2 Tbsp of doenjang, 1 Tbsp of gochujang, and 1 Tbsp of rice flour into the broth. The rice flour will help thicken the soup and add a richer, more savory flavor. Using rice water (the cloudy water from rinsing rice) instead of plain water for the broth will enhance the savory depth. Ensure all ingredients are dissolved smoothly without lumps.
Step 8
Once the broth with doenjang, gochujang, and rice flour comes to a boil, add the prepared blanched spring cabbage. Let it simmer for a short while to allow the flavors to meld.
Step 9
After simmering the spring cabbage for about 10 minutes, add the sliced shrimp. If using dried shrimp, add them at this stage. The shrimp will cook and contribute their natural sweetness to the soup.
Step 10
When the soup returns to a boil, stir in 1 Tbsp of minced garlic and 1.5 Tbsp of fish sauce or Korean soup soy sauce. Taste and adjust the seasoning as needed, as the saltiness of soybean paste can vary between brands.
Step 11
Once the shrimp are fully cooked, add the sliced green onions and green chili peppers. Simmer briefly to infuse their fresh aroma. Adding them at the end prevents them from becoming overcooked and losing their flavor.
Step 12
Just before turning off the heat, sprinkle in 1/2 tsp of Sichuan peppercorn powder (Jepi Garu) and give it a gentle stir. This final touch will distribute its distinctive aroma throughout the soup.
Step 13
Your delicious Bomdong Doenjangguk, highlighting the freshness of spring cabbage and the savory depth of soybean paste, is now ready to be enjoyed. It’s best served hot.
