Savory Winter Cheonggukjang with Radish and Cabbage Soup
Savory Winter Cheonggukjang with Radish and Cabbage Soup
On chilly winter days, warm up with a hearty Cheonggukjang soup featuring fresh cabbage and radish.
I had some Cheonggukjang left in the fridge, and I noticed I had some crisp napa cabbage and daikon radish. These vegetables seemed more suited for a clear soup than a stew, and I was craving a comforting, savory broth. So, I decided to make a ‘Cheonggukjang Radish and Cabbage Soup’ using these ingredients. A steaming bowl of this rich, flavorful soup is perfect for a cozy winter day.
Ingredients- 5 cups Anchovy-Kelp Broth
- 110 grams Cheonggukjang (fermented soybean paste)
- 350 grams Radish (about 1/4 medium radish)
- 250 grams Napa Cabbage (about 1/4 small head)
- 1 Tbsp Doenjang (soybean paste)
- 1 handful Fried Tofu Pouch (about 50 grams)
- 1/2 Tbsp Minced Garlic
- A little Scallion
- A little Chili Threads
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Peel the radish and slice it thinly into rounds, about the thickness of a napa cabbage leaf. Wash the napa cabbage and gently shake off any excess water.
Step 2
Now, let’s make the soup base. Pour 5 cups of anchovy-kelp broth into a pot and bring it to a boil over high heat. Once the broth is boiling, add the sliced radish and cook for about 5 minutes, or until the radish becomes slightly translucent.
Step 3
As the radish cooks, tear the prepared napa cabbage into bite-sized pieces and add it to the pot. Let it simmer for another 2-3 minutes until the cabbage wilts slightly. If you feel the soup might be a bit too thin with just Cheonggukjang, adding 1 Tbsp of doenjang (soybean paste) as the cabbage softens will add a deeper, savory flavor.
Step 4
Once the doenjang is dissolved and the soup returns to a simmer, add the 110 grams of Cheonggukjang. You can add it in chunks and break it up with a spoon, or mash it to a smoother consistency. Be careful not to boil Cheonggukjang for too long, as it can diminish its nutritional value and flavor. Just a brief simmer after adding it is perfect.
Step 5
To add more richness to the soup, we’ll add fried tofu pouches. If you have tofu, cubed firm tofu also works wonderfully. I took out pre-prepared fried tofu pouches from my freezer, thawed them, cut them into bite-sized pieces, and added them to the Cheonggukjang soup. The fried tofu will absorb the delicious broth, making the soup even more satisfying.
Step 6
Finally, add 1/2 Tbsp of minced garlic and let it simmer for another moment. Taste the soup, and if it feels a bit bland, you can add a tiny bit of salt or soy sauce for seasoning. Bring it to a quick boil over high heat, and your delicious Cheonggukjang Radish and Cabbage Soup will be ready!
Step 7
Ladle the finished Cheonggukjang soup into warm bowls. Garnish with finely chopped scallions and a sprinkle of chili threads for color and extra flair. Enjoy this hearty and nourishing winter dish!
