Refreshing and Spicy Napa Cabbage Soybean Paste Soup (Baechu Doenjang Guk)
Refreshing and Spicy Napa Cabbage Soybean Paste Soup (Baechu Doenjang Guk)
How to Make a Refreshing, Savory, and Spicy Napa Cabbage Soybean Paste Soup
This Napa Cabbage Soybean Paste Soup is incredibly refreshing with a kick of spice, balanced by the savory depth of soybean paste and the crispness of napa cabbage. It’s the perfect comfort food to soothe your soul. We’ll use rice water and various broths for a rich flavor, enhanced by enoki mushrooms and dried chilies for an irresistible taste everyone will love.
Broth Ingredients- 1.5L Rice Water (the milky water from washing rice)
- 1 sheet Dried Kelp (about 10x10cm)
- 1 handful Dried Anchovies for broth (guts removed)
- 1 pack Dried Pollack Roe Broth (or 1/2 dried pollack)
Cooking Instructions
Step 1
In a large pot, combine 1.5L of rice water and 1 sheet of kelp. Bring to a boil, then immediately remove the kelp. Add the dried anchovies and simmer for about 5 minutes to create an anchovy broth. Be careful not to over-boil the anchovies, as they can release a bitter taste. Remove the anchovies once the broth is flavorful.
Step 2
Add the pack of dried pollack roe broth to the pot, mixing it with the rice water and anchovy broth. (If you don’t have pollack roe broth, you can add and boil half a prepared dried pollack for a similar effect).
Step 3
Wash, peel, and thinly slice the daikon radish into flat pieces (about 0.3cm thick). Add the sliced radish to the simmering broth and cook for about 5-7 minutes, or until the radish becomes translucent. If you haven’t removed the anchovies yet, do so now.
Step 4
Separate the outer leaves of the napa cabbage, discarding any yellow or dirty parts. Wash them thoroughly under running water. Tear the leaves into pieces roughly the same size as the radish slices (about 3-4cm).
Step 5
Once the radish pieces are translucent and tender, add the prepared napa cabbage to the pot. Cook for another 3-5 minutes until the cabbage wilts slightly but retains some crispness. Avoid overcooking the cabbage, as it can become too soft.
Step 6
Trim the roots of the enoki mushrooms and separate the strands. While optional, enoki mushrooms add a lovely aroma and texture to the soup. Add them to the pot.
Step 7
Dissolve 2 tablespoons of doenjang (soybean paste) into the soup. You can use a sieve to ensure it dissolves smoothly without lumps, or stir it directly into the broth. Be careful to prevent the soup from boiling over after adding the doenjang.
Step 8
Stir in 1/2 tablespoon of ssamjang or gochujang. A small amount of either will add a rich umami depth and a pleasant hint of spice to the soup.
Step 9
Add 1/2 tablespoon of gochugaru (red pepper flakes) to enhance the soup’s color and add a touch of heat. You can adjust the amount of gochugaru according to your spice preference.
Step 10
Reduce the heat to low. Season the soup with salt or soy sauce to taste, adding gradually until you reach your desired flavor. Finally, add the diagonally sliced green onions and bring the soup back to a gentle boil over medium heat. Your refreshing and spicy napa cabbage soybean paste soup is ready to enjoy!
