Spring Cabbage Doenjang Soup: A Mild and Flavorful Home-Style Recipe
How to Make Spring Cabbage Doenjang Soup
This recipe features a subtly savory and comforting doenjang (fermented soybean paste) soup, packed with the fresh flavors of spring cabbage and soft tofu. It’s a delightful, easy-to-make home-cooked meal that’s perfect for a warm bowl of rice.
Main Ingredients
- 1 handful blanched spring cabbage (approx. 100g)
- 1/3 block firm tofu (approx. 100g)
- 1/2 stalk green onion (approx. 50g)
- 1 Korean chili pepper (cheongyang)
- 1/2 red chili pepper
Broth and Seasoning
- 1 L water (4 cups)
- 1 Tbsp versatile anchovy-fish stock (or anchovy broth)
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp minced garlic
- 1 L water (4 cups)
- 1 Tbsp versatile anchovy-fish stock (or anchovy broth)
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, cut the tofu into approximately 1.5cm cubes. It’s best not to cut them too small, so they don’t break apart during cooking.
Step 2
Slice the green onion about 0.5cm thick, and the red and Korean chili peppers diagonally about 0.3cm thick. This will add color and a pleasant spicy kick to the soup.
Step 3
Squeeze out excess water from the blanched spring cabbage and cut it into bite-sized pieces, about 3-4cm long. Place the cut cabbage in a bowl, add 2 Tbsp of doenjang, 1 Tbsp of soup soy sauce, and 1/2 Tbsp of minced garlic. Gently toss the ingredients together to coat the cabbage evenly with the seasoning. It’s important to mix gently so the cabbage doesn’t become mushy.
Step 4
Let the seasoned spring cabbage sit for about 5 minutes. This allows the flavors to meld beautifully, enhancing the savory depth of the doenjang and the natural sweetness of the cabbage.
Step 5
In a pot, combine 1 L of water and 1 Tbsp of the versatile anchovy-fish stock, and bring to a boil. Once the water is boiling, add all of the seasoned spring cabbage to the pot. Reduce the heat to medium-low and simmer gently for at least 5-7 minutes, allowing the flavors of the cabbage to infuse into the broth.
Step 6
When the spring cabbage has softened and the broth is flavorful, add the cubed tofu.
Step 7
Continue to simmer for about 3 more minutes, just enough to warm the tofu through and make it tender. Be careful not to overcook, as the tofu might break apart.
Step 8
Finally, add the sliced green onion, red chili pepper, and Korean chili pepper to the pot and bring to a gentle boil. Taste the soup and adjust the seasoning if necessary. If it’s too bland, add a little more soup soy sauce or doenjang. If it’s too salty, add a splash more water to reach your desired taste.
Step 9
Your delicious Spring Cabbage Doenjang Soup, with its subtly sweet and pleasantly spicy notes, is ready to be enjoyed! Serve it warm with a bowl of rice.
