Napa Cabbage and Doenjang Soup: A Savory and Sweet Classic
How to Make Napa Cabbage Doenjang Soup – A Deliciously Savory Broth
The vibrant yellow Napa cabbage looks so appetizing and delicious! This Doenjang (Korean soybean paste) soup, simmered in a rich anchovy broth, is perfect for enjoying with a bowl of rice. It’s a wonderful type of soup to make on a chilly day. Although it uses simple ingredients, it boasts a delightful sweet and savory flavor.
Main Ingredients
- Napa Cabbage (the round, young type, often called ‘Albaegi’ cabbage) – 2/3 head (approx. 500g)
- Potatoes – 3 medium
- Anchovy and Kelp Broth Pack – 2 packs (or 10g dried anchovies and 5g dried kelp)
- Green Onion – 1/2 stalk
- Minced Garlic – 1 Tbsp
Cooking Instructions
Step 1
First, prepare the rice water, which forms the base of your Doenjang soup. In 2L of rice water, dissolve 2 Tbsp of Doenjang and 1/2 Tbsp of Gochujang. Making a generous amount of soup often results in a richer flavor. If you’re making a smaller portion for 1-2 people, you can halve the ingredient quantities. If using homemade Doenjang, the saltiness can vary, so taste and adjust accordingly.
Step 2
Add the 2 anchovy and kelp broth packs to the rice water mixture and bring it to a boil over high heat. If you don’t have broth packs, you can use dried anchovies and kelp directly. For an even richer broth, consider adding beef brisket or shank, fresh clams, or oysters.
Step 3
This vibrant yellow Napa cabbage is best used about two-thirds of the outer leaves. This type of cabbage is tender and naturally sweet. Cut it into bite-sized pieces. The smaller inner hearts of the cabbage are delicious to eat raw as wraps.
Step 4
Gently rinse the cut cabbage under cold water and drain. Rinsing too much might wash away some of its natural sweetness, so a quick rinse is ideal.
Step 5
Potatoes add a soft, starchy texture and a mild flavor to Doenjang soup. You can omit them if you prefer, but adding 2-3 medium potatoes, peeled and cut into similar sizes as the cabbage, enhances the soup’s body.
Step 6
Slice the green onion diagonally rather than chopping it finely. This allows its aroma to infuse better into the soup. If you’re a fan of green onions, feel free to use a bit more.
Step 7
Once the rice water mixture is boiling vigorously, add the sliced potatoes. Cook until the potatoes are about halfway tender before proceeding.
Step 8
Now, add the prepared Napa cabbage to the pot and cook it with the potatoes. Let it simmer until the cabbage wilts and becomes tender.
Step 9
To further enhance the savory depth of the soup, add 1/2 Tbsp of salted shrimp (including its brine). Salted shrimp complements the Doenjang and adds a rich, umami flavor. It also helps balance the saltiness of the Doenjang.
Step 10
Once all ingredients are added and the soup comes back to a boil, reduce the heat to medium and let it simmer gently. This simmering process allows the flavors to meld together, creating a deeply savory and comforting Doenjang soup. Simmer for about 5-7 minutes.
Step 11
When the ingredients are tender and the broth has developed a rich flavor, stir in 1 Tbsp of minced garlic. Minced garlic adds a pungent note and removes any unpleasant odors. Simmer for another minute to finish. For a spicy kick, you can add sliced chili peppers (green or red) at this stage.
