Napa Cabbage Soybean Paste Stew: A Warm and Refreshing Meal
The Essence of Home Cooking! How to Make Delicious Napa Cabbage Soybean Paste Stew (Simple Anchovy Broth Method)
Introducing a warm and comforting soybean paste stew recipe, harmonizing the natural sweetness of fresh napa cabbage with the rich, savory flavor of soybean paste. Using an anchovy broth as a base, you can create a hearty and delicious soup with simple ingredients. It’s perfect for a satisfying meal, even on busy days.
Main Ingredients- Napa Cabbage (Baby variety) 700g (Choose fresh and tender baby napa cabbage)
- Radish 1 handful (Adds a refreshing taste)
- Green Onion (Scallion) adequate amount (Slice thinly for a fragrant aroma)
- Cheongyang Peppers 3 (Adjust to your preferred spice level)
- Onion 1/2 (Adds sweetness and depth of flavor)
Broth Seasoning- Dashida (or other beef/anchovy bouillon cubes) 2 cubes (Or 2L of anchovy and kelp broth)
- Soybean Paste 2 Tbsp (Use a good quality, savory soybean paste)
- Fish Sauce (or Tuna Extract) 2 Tbsp (For umami)
- Soy Sauce (for soup) 2 Tbsp (To adjust saltiness)
- Gochugaru (Korean chili flakes) 1 Tbsp (Adjustable to taste)
- Water 2L
- Dashida (or other beef/anchovy bouillon cubes) 2 cubes (Or 2L of anchovy and kelp broth)
- Soybean Paste 2 Tbsp (Use a good quality, savory soybean paste)
- Fish Sauce (or Tuna Extract) 2 Tbsp (For umami)
- Soy Sauce (for soup) 2 Tbsp (To adjust saltiness)
- Gochugaru (Korean chili flakes) 1 Tbsp (Adjustable to taste)
- Water 2L
Cooking Instructions
Step 1
Wash the fresh baby napa cabbage thoroughly and prepare it. Baby napa cabbage with tightly packed yellow inner leaves is tender and delicious.
Step 2
Thinly slice the green onions. Slice the Cheongyang peppers diagonally. (If using frozen peppers, they can be used directly.) Cut the onion into thick strips.
Step 3
For this recipe, we’ll conveniently use 2 bouillon cubes instead of making anchovy broth from scratch. You can also use homemade anchovy and kelp broth if you prefer.
Step 4
Rinse the prepared baby napa cabbage under running water and cut it into bite-sized pieces, about 4-5 cm in length. If cut too small, they might break apart while cooking, so aim for a suitable size.
Step 5
Pour 2 liters of water into a pot. Add 2 Tbsp soybean paste, 2 Tbsp fish sauce, 2 Tbsp soy sauce (for soup), and 1 Tbsp gochugaru.
Step 6
Add the 2 bouillon cubes to the broth seasoning ingredients, stir well to dissolve, and bring to a boil. Taste the broth and adjust the saltiness with more soy sauce or salt if needed.
Step 7
Once the broth begins to boil, add all the chopped baby napa cabbage. It’s important to simmer it well so the cabbage becomes tender.
Step 8
When the baby napa cabbage is somewhat cooked, add the prepared onion, radish, and Cheongyang peppers. These ingredients will add a refreshing and slightly spicy kick to the stew.
Step 9
Simmer gently for about 20 minutes, or until the napa cabbage and radish are tender. The natural sweetness of the cabbage and the refreshing taste of the radish will infuse into the broth.
Step 10
Tip! If you enjoy garlic, you can add about 1/2 Tbsp of minced garlic at the end. The pungent garlic aroma will further enrich the flavor of the soybean paste stew.
Step 11
Due to the natural sweetness of the baby napa cabbage, you can omit the onion and still achieve a delicious result. Today, I added Cheongyang peppers to create a spicy yet sweet and savory soybean paste stew where the cabbage’s sweetness shines through.
Step 12
Your delicious baby napa cabbage soybean paste stew is ready! Enjoy a satisfying meal with a warm bowl of rice.
