Spring Cabbage Doenjang Soup: A Light and Refreshing Doenjang Soup Bursting with Spring Flavors
Simple Recipe for Delicious Spring Cabbage Doenjang Soup Using Anchovy Broth
Doenjang soup made with spring cabbage, a seasonal delight, is exceptionally flavorful. I’ve tried both methods: one with beef and another with anchovy broth. I found that the anchovy broth version is lighter, cleaner, and tastier. ^^ This recipe captures the freshness of spring in a bowl, perfect for a simple and delicious meal at home. You’ll find yourself finishing a bowl of rice in no time!
Ingredients
- Anchovy and kelp broth, about 6-7 cups (approx. 1.2-1.4L)
- 1 head of spring cabbage (adjust to size)
- 2-3 Tbsp Doenjang (soybean paste, adjust to saltiness of your paste)
- 1 Tbsp minced garlic
- 1 handful of green onions (chopped)
Cooking Instructions
Step 1
First, prepare the fresh spring cabbage. Gently separate the leaves from the head and wash them thoroughly under running water to remove any dirt or debris. It’s crucial to wash them meticulously. After washing, cut the spring cabbage into roughly 3 equal pieces for easy eating. Cutting them too small might cause them to fall apart while cooking, so aim for a suitable size.
Step 2
Now, let’s make the base broth for our delicious spring cabbage doenjang soup. In a pot, add about 7-8 cups of cold water, a handful of dried anchovies for broth, and a 10cm x 10cm piece of dried kelp. Once the water comes to a boil, remove the kelp after about 5 minutes, and continue to boil the anchovies for another 10-15 minutes to extract a rich broth. Strain the broth to get a clear liquid.
Step 3
Dissolve the doenjang into the well-extracted anchovy and kelp broth. While the broth is boiling, add 2 tablespoons of doenjang and stir well to dissolve. You can add up to 3 tablespoons depending on the saltiness of your doenjang and your personal preference. It’s important to stir gently with chopsticks or a ladle until the doenjang is completely dissolved without any lumps.
Step 4
Add the prepared spring cabbage to the broth where the doenjang has been well dissolved. Spring cabbage can become mushy if overcooked, so it’s best to add it when the doenjang broth starts to boil again. Cook until the spring cabbage wilts.
Step 5
Once the spring cabbage is somewhat cooked, add 1 tablespoon of minced garlic to enhance the flavor. After adding the garlic, reduce the heat to medium-low and let it simmer gently for about 15 minutes, or until the spring cabbage is tender. This process allows the sweetness of the cabbage and the savory depth of the doenjang to meld together.
Step 6
Finally, when the spring cabbage leaves have turned a vibrant green and are tender, add a handful of chopped green onions. Boil for another moment after adding the green onions, and your fragrant spring cabbage doenjang soup will be ready. Enjoy it piping hot to fully experience the freshness of spring. Serve it with rice for a hearty and satisfying meal!
