Savory Korean Cabbage Soup (Eolgal-i Doenjang Guk)
How to Make a Delicious and Savory Korean Cabbage Soup with Eolgal-i
Discover how to make a wonderfully savory and comforting Korean Cabbage Soup using fresh Eolgal-i (young napa cabbage), purchased affordably from a drive-thru market! Eolgal-i has a slightly chewier texture than regular napa cabbage, making it perfect for hearty soups. This recipe is simple yet deeply satisfying, ideal for a weekly meal or a special dish for your husband. Let’s get started with this easy and delicious recipe!
Main Ingredients
- 1 bunch of Eolgal-i (young napa cabbage), trimmed and cleaned
- Generous amount of anchovy and kelp broth (myeolchi yuksu)
- 1/2 block of firm tofu, sliced
- 1/2 stalk of green onion, thinly sliced diagonally
- 1 Korean chili pepper (cheongyang gochu), thinly sliced diagonally
Cooking Instructions
Step 1
First, prepare the fresh Eolgal-i. Eolgal-i is similar to napa cabbage but smaller and has a slightly chewier texture. Don’t worry if it’s your first time using it!
Step 2
Trim the tough ends of the Eolgal-i. Remove any wilted or damaged leaves. Wash thoroughly under running water to remove any dirt or debris, then place it in a colander to drain.
Step 3
Bring a pot of water to a boil with a pinch of salt. Once boiling, add the prepared Eolgal-i and blanch for about 5 minutes. Blanching helps to remove any raw, grassy flavor and tenderize the leaves, making them less tough. This step is crucial!
Step 4
Prepare the anchovy broth, which forms the base of our soup. If you have kelp (dashima), boiling it with the anchovies will add a deeper, more complex flavor. Make sure you have enough broth.
Step 5
In a bowl, combine the seasoning ingredients: 3 Tbsp Doenjang, 1 Tbsp minced garlic, 1 Tbsp Gochugaru, and 1 Tbsp sesame oil. Mix well to create the seasoning paste. This is key to the soup’s delicious flavor!
Step 6
Rinse the blanched Eolgal-i under cold water to stop the cooking process and cool it down. Squeeze out excess water firmly with your hands. Add the squeezed Eolgal-i to the prepared seasoning paste and gently mix to coat. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 7
Now, add the marinated Eolgal-i to the simmering anchovy broth. Bring the soup to a gentle boil. You’ll start to smell the wonderful aroma of the Doenjang soup as it cooks.
Step 8
Once the Eolgal-i is tender, add the sliced tofu, diagonally sliced green onion, and Korean chili pepper. Simmer for another moment. Taste and adjust the seasoning if needed by adding a little more Doenjang or a splash of soup soy sauce (guk-ganjang) for extra umami. Your delicious and savory Eolgal-i Doenjang Guk is ready!
