Savory and Tender Napa Cabbage Soybean Paste Soup (Ugeoji Doenjang Guk)
Savory and Tender Napa Cabbage Soybean Paste Soup (Ugeoji Doenjang Guk)
How to Make Napa Cabbage Ugeoji Soybean Paste Soup: Bursting with Soft, Savory Flavor from Garden-Fresh Cabbage!
A kind acquaintance gifted me some napa cabbage they grew in their garden. While the shape was a bit unusual, it was perfect for making Ugeoji (dried napa cabbage) soybean paste soup! Since it was organically grown, I knew I had to cook it quickly before it went bad. So, I decided to make this hearty Ugeoji soybean paste soup right away. Here’s how to make this delicious soup packed with garden freshness.
Main Ingredients- 300g Napa Cabbage Ugeoji (dried and softened leaves)
- 2 liters Anchovy-Kelp Broth (approx. 8 cups)
- 1/2 Onion
- 1 Leek
- 2 Green Chili Peppers
Ugeoji Seasoning- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the napa cabbage ugeoji. Separate the cabbage leaves and wash them thoroughly under running water. Bring a pot of water to a boil, add 1 tablespoon of salt, and blanch the cabbage leaves until they become slightly translucent and tender. Be careful not to overcook, or they will become mushy.
Step 2
Immediately after blanching, rinse the cabbage leaves in cold water to cool them down. Gently squeeze out the excess water with your hands. Avoid squeezing too hard, as this can make the texture tough; a moderate squeeze is best.
Step 3
Cut the napa cabbage ugeoji into bite-sized pieces (about 3-4 cm in length). Preparing it this way makes it convenient for future use. For best results, portion and freeze the prepared ugeoji, allowing you to enjoy its freshness for a longer time.
Step 4
The blanched napa cabbage ugeoji will be soft and tender, with its natural sweetness and savory flavor preserved. Having a little moisture remaining in the ugeoji is actually a secret to making the soup broth even more delicious and rich the next day.
Step 5
Now, let’s make a delicious anchovy-kelp broth. Prepare about 2 liters of broth. Using a pre-made broth pack can make it easy to achieve a deep, flavorful broth. Simmer over medium heat for about 15-20 minutes.
Step 6
In a bowl, combine the prepared napa cabbage ugeoji with 2 tablespoons of doenjang, 2 tablespoons of guk-ganjang, 1 tablespoon of minced garlic, and a pinch of black pepper. Gently mix and massage the ingredients into the ugeoji to season it. Marinating the ugeoji beforehand allows the flavors to permeate evenly, resulting in a richer soup.
Step 7
Let the seasoned ugeoji sit for about 15-20 minutes while the broth is simmering. This resting period allows the flavors to meld beautifully with the ugeoji, deepening the overall taste of the soup.
Step 8
Once the broth is ready, remove the solid ingredients (anchovies and kelp). Prepare the vegetables to be added to the soup. Slice the leek and green chili peppers diagonally. Slice the onion thinly.
Step 9
Add the marinated napa cabbage ugeoji to the simmering broth and bring it to a boil. It’s important to let the ugeoji simmer and meld with the broth for a good while.
Step 10
Once the soup comes to a rolling boil, add the prepared onion, leek, and green chili peppers. Cook over high heat for about 10 more minutes until the vegetables are tender. Finally, taste the soup and adjust the seasoning if needed by adding a little more guk-ganjang or doenjang to suit your preference. Your soup is now complete!
Step 11
Your wonderfully savory and tender napa cabbage ugeoji soybean paste soup is ready! Even if you don’t typically have soup every day, on a suddenly chilly day, a warm bowl of this soup adds comforting warmth to your meal, making it satisfying and cozy. Enjoy this delicious Ugeoji soybean paste soup, blending the freshness from the garden with the savory depth of doenjang!
