Napa Cabbage and Fish Cake Doenjang Stew: A Winter Morning Comfort
Warm up your winter mornings with this hearty Napa Cabbage and Fish Cake Doenjang Stew.
As the winter chill sets in, nothing beats a steaming bowl of warm soup. This Napa Cabbage and Fish Cake Doenjang Stew is the perfect antidote to the cold. The crisp cabbage, chewy fish cakes, and refreshing radish come together to create a delightful flavor that will awaken your appetite. Don’t worry if you don’t have pre-made broth on hand; even the milky water from rinsing rice can create a wonderfully rich and savory stew. The rhythmic sound of chopping ingredients will surely make your morning brighter. Embrace the simple yet profound flavors of this dish and make your winter mornings extra special.
Ingredients
- 3 leaves Napa cabbage core
- 2-3 square fish cakes
- 4 cups rice water (approx. 800ml)
- A small piece of dried kelp (about 5x5cm)
- A small piece of radish (thumb-sized)
- 2/3 Tbsp Doenjang (Korean soybean paste)
- 1 stalk green onion (scallion)
- 1 red chili pepper
- 1/2 Tbsp minced garlic
- 1/2 cup frozen clams (optional)
Cooking Instructions
Step 1
Create a warm and savory broth base: Pour 4 cups of rice water into a pot. Add the dried kelp and thinly sliced radish. While plain water works, rice water adds a smoother, deeper flavor profile to the stew. Instead of radish, you can also use dried anchovies or dried pollack for the broth. Bring to a simmer over medium heat. Once boiling, remove the kelp immediately. Continue to simmer for about 10 more minutes until the radish becomes translucent and tender.
Step 2
While the broth simmers, prepare the other ingredients. Cut the Napa cabbage core into bite-sized pieces (about 3-4cm). Blanch the square fish cakes in boiling water for a minute to remove any impurities and excess oil; this results in a cleaner taste. Cut the blanched fish cakes into bite-sized pieces (about 2-3cm wide). Slice the green onion diagonally and thinly slice the red chili pepper after removing the seeds.
Step 3
Once the broth is ready, add the sliced Napa cabbage and the blanched fish cakes to the pot. Simmer for about 5 minutes, or until the cabbage softens and the fish cakes are tender. Allow the flavors to meld together.
Step 4
When the ingredients are almost cooked, it’s time to dissolve the Doenjang to flavor the soup. Ladle some of the broth into a small bowl, add the Doenjang, and whisk until smooth before adding it to the pot. This ensures the paste dissolves evenly. Stir well to combine. The saltiness of Doenjang can vary by brand, so taste and adjust the amount as needed. For a touch of spiciness and deeper flavor, you can add about 1/3 Tbsp of gochujang (Korean chili paste) along with the Doenjang.
Step 5
Once the flavor base is established, add 1/2 Tbsp of minced garlic. If you’re using frozen clams, add them at this stage. Pre-rinsed clams are recommended for a cleaner taste. The clams will add a delightful briny flavor that enhances the stew. Cook for another 2-3 minutes, or until the clams open their shells.
Step 6
Finally, garnish generously with the diagonally sliced green onions and thinly sliced red chili peppers for both color and added flavor. Let the stew simmer for just a moment longer to allow the fresh ingredients to meld, then turn off the heat immediately. Avoid overcooking, as it can make the ingredients mushy.
