Savory Napa Cabbage Doenjang Soup
Savory Napa Cabbage Doenjang Soup
How to Make Delicious Napa Cabbage Doenjang Soup Using Rice Water
We’ll make a rich and savory doenjang soup using rice water for an extra depth of flavor.
Main Ingredients- 1 head of baby napa cabbage
- 1 handful of green onions
Cooking Instructions
Step 1
Today, we’ll be making a ‘Baechu Doenjang Guk’ (Napa Cabbage Soybean Paste Soup) using rice water as the base, which makes the broth incredibly rich and savory. It’s a simple recipe but guarantees delicious results. Let’s learn how to make this foolproof doenjang soup!
Step 2
First, wash the baby napa cabbage thoroughly and chop it into bite-sized pieces (about 3-4 cm). Also, thinly slice the green onions. Pour 600ml of rice water into a pot and bring it to a boil.
Step 3
Once the rice water starts boiling, add 2 tablespoons of doenjang, 1 tablespoon of gochujang, 1 teaspoon of gochugaru, and a pinch of sugar. The pinch of sugar here is key to softening the slightly bitter notes of the doenjang and enhancing its umami flavor. Stir well to dissolve all the seasonings, then let it simmer until the soup comes to a rolling boil.
Step 4
When the seasoned rice water broth begins to boil, add all the chopped baby napa cabbage and green onions. Let the soup boil for another few minutes until the cabbage becomes tender and cooked through. Ensuring the cabbage is soft is important for the best texture.
Step 5
Compared to a doenjang soup made with plain water, adding a spoonful of gochujang provides a pleasant mild spiciness, and using rice water as the base creates a much richer and more complex flavor profile. Finally, add the green onions for a fresh aroma.
Step 6
This Napa Cabbage Doenjang Soup is perfect for a hearty meal, especially when poured over a bowl of hot rice. If you make a generous batch, it can serve as a satisfying side dish for several meals without the need for other accompaniments. It’s one of the best comforting soup dishes, especially beloved during colder months.
