Crispy Napa Cabbage and Soybean Paste Soup Recipe
The Essence of Home Cooking! Refreshing and Savory Cabbage Doenjang Guk
Introducing a recipe for a savory and refreshing soybean paste soup made with fresh napa cabbage, purchased affordably from the supermarket. This soup, featuring the crisp texture of napa cabbage, a winter delicacy, and the deep flavor of doenjang, is magical enough to make you finish a bowl of rice in no time. Even if it’s not a special occasion, try making this hearty and warm meal at home whenever you want a satisfying dining experience!
Main Ingredients- 10 leaves Napa cabbage (Albaegi-style)
- 3 Tbsp Doenjang (Korean soybean paste)
- 500ml Rice water (or anchovy-kelp broth)
- 1 Tbsp Minced garlic
- Generous amount of Green onion, chopped
- 2 Tbsp Shiitake mushroom powder (optional, for enhanced umami!)
- Pinch of Salt (for adjusting seasoning)
- 2 Tbsp Perilla oil (or sesame oil)
Cooking Instructions
Step 1
We’re introducing the ‘Napa Cabbage Doenjang Guk,’ a perfect harmony of fresh napa cabbage and savory soybean paste. It’s the ultimate dish to warm you up on a chilly day.
Step 2
Prepare 10 leaves of fresh napa cabbage. Albaegi cabbage is densely packed and naturally sweet, adding a deeper flavor to the doenjang soup.
Step 3
Wash the cabbage thoroughly under running water to remove any dirt. Let it drain well in a colander. Once drained, cut the cabbage into bite-sized pieces, about 3-4 cm in length.
Step 4
Heat 2 tablespoons of perilla oil in a deep pot over medium-low heat. Add the prepared cabbage and stir-fry until it just starts to wilt, preserving its crispiness. Then, add 3 tablespoons of doenjang and stir-fry together with the cabbage for another 1-2 minutes. Stir-frying like this allows the savory flavor of the doenjang to penetrate the cabbage, making it more delicious.
Step 5
Pour 500ml of rice water into the stir-fried cabbage. If you don’t have rice water, anchovy-kelp broth is also a great option. Bring it to a boil over high heat, then reduce to medium-low heat and simmer for about 5 minutes to tenderize the cabbage.
Step 6
While the soup is simmering, add 1 tablespoon of minced garlic and a generous amount of chopped green onions. Once the soup comes to a boil again, add 2 tablespoons of shiitake mushroom powder. This powder adds a deep umami and aroma, elevating the soup to a more refined level. (You can omit it if you don’t have shiitake mushroom powder.)
Step 7
Skim off any foam that rises to the surface during cooking for a cleaner and more delicious soup. Finally, taste the soup and add a pinch of salt if needed to adjust the seasoning. You can also add thinly sliced chili peppers for a spicy kick, if you like.
Step 8
Your savory and refreshing Albaegi Napa Cabbage Doenjang Guk is ready! Enjoy it with a warm bowl of rice for a hearty meal. Bon appétit!
