Savory Dried Shrimp and Napa Cabbage Soybean Paste Soup
Savory Dried Shrimp and Napa Cabbage Soybean Paste Soup
How to Make Dried Shrimp and Napa Cabbage Soybean Paste Soup: The Golden Recipe
I bought a head of napa cabbage to prepare for Chuseok, but was shocked by the price! I ended up purchasing one on sale from an online mart, and I couldn’t bear to waste a single leaf. So, I used the trimmed leaves to make this refreshing and savory cabbage soup. Let me share my golden recipe for making dried shrimp and napa cabbage soybean paste soup! This soup is perfect for utilizing any leftover vegetables in your fridge, making it a hearty and satisfying meal.
Main Ingredients- 5 leaves of Napa Cabbage
- 1000ml of Rice Water (water used to rinse rice)
- 3 sheets of Dried Kelp (Kombu)
- 1 handful of Dried Shrimp
- 1.5 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Green Chili Pepper
- 1 Red Chili Pepper
- 1/2 stalk of Scallion
- 1 tsp Minced Garlic
Cooking Instructions
Step 1
First, let’s create the base for our delicious soup. Pour 1000ml of rice water into a pot. Add 3 sheets of cleaned dried kelp and a handful of dried shrimp. Simmer over low heat for about 10 minutes to allow the flavors of the kelp and shrimp to infuse into the water. It’s important to remove the kelp before it starts to boil vigorously to prevent a bitter taste.
Step 2
While the broth is simmering, prepare the napa cabbage. Wash the cabbage leaves thoroughly and cut them into bite-sized pieces, about 3-4cm in length. If the stems are particularly tough, chop them a bit smaller.
Step 3
Next, prepare the vegetables that will add color and aroma to the soup. Remove the seeds from the green and red chili peppers and slice them diagonally. Slice the scallion diagonally, separating the white and green parts. Mince the garlic finely. Having the minced garlic ready will make it easier to add later without clumping.
Step 4
Once the broth has developed a good flavor, place 1.5 tablespoons of soybean paste into a sieve and dissolve it into the simmering broth. Straining the soybean paste this way ensures it dissolves smoothly, resulting in a clear and savory soup.
Step 5
As the broth with the dissolved soybean paste begins to boil, add the prepared napa cabbage, minced garlic, and the white parts of the sliced scallions. Add 1 tablespoon of soy sauce for soup to enhance the umami flavor. Continue to boil until the napa cabbage leaves are tender. It’s especially important to cook the outer leaves and stems thoroughly, as they can be quite tough, so allow ample cooking time.
Step 6
When the cabbage is almost cooked through, add the visually appealing green and red chili peppers, along with the green parts of the scallions. Let it simmer for another moment. Adding these at the end helps to preserve their fresh color and aroma.
Step 7
And there you have it! Your Dried Shrimp and Napa Cabbage Soybean Paste Soup is ready, with the refreshing taste of cabbage, the savory depth of soybean paste, and the rich umami of dried shrimp harmoniously blended. Enjoy a hearty and delicious meal with a bowl of warm rice.
