Crisp Napa Cabbage Doenjang Soup
Deep Flavor! Savory and Refreshing Doenjang Soup Recipe with Young Napa Cabbage
A staple of home-style cooking, I’ve made a delicious doenjang soup using young napa cabbage. The crisp texture of the young napa cabbage combined with the deep flavor of doenjang creates an irresistible broth that makes you want to finish a whole bowl of rice! This is a special dish we make almost as often as jjigae. Here’s the detailed recipe for young napa cabbage doenjang soup!
Main Ingredients- Young Napa Cabbage 108g
- Shiitake Mushroom 1 (approx. 36g)
- Onion 31g
- Green Onion 15g
- Minced Garlic 0.5 Tbsp
Cooking Instructions
Step 1
First, pour 1.1 liters of water into a pot and add 1 Dashima pack (20g). Place it over high heat to start boiling the water.
Step 2
Once the water begins to boil vigorously, reduce the heat to medium-low. Let the Dashima pack simmer for about 8 minutes to create a delicious broth. This step ensures the umami from the pack is fully infused.
Step 3
Cut the young napa cabbage, which will add to the soup’s flavor, into bite-sized pieces. Cutting it too small might reduce its satisfying crunch.
Step 4
It’s important to wash the young napa cabbage thoroughly. Fill a bowl with enough water to submerge the cabbage, and gently agitate it with your hands, changing the water about 3 times. Once clean, place the cabbage in a colander to drain well.
Step 5
Let’s prepare the other ingredients. Separate the stems from the shiitake mushroom caps, trim any rough parts from the bottom of the stems, and then tear the stems into pieces. Slice the mushroom caps about 2mm thick. Slice the onion into 2-3mm thick strips, and finely chop the green onion. Lastly, prepare 0.5 Tbsp of minced garlic. Having everything ready makes cooking easier.
Step 6
Remove the Dashima pack used for the broth and place the pot back over high heat. Now it’s time to start cooking the doenjang soup!
Step 7
Add 1 Tbsp of doenjang, 0.6 Tbsp of ssamjang, and 0.3 Tbsp of gochugaru for a touch of spiciness. Use a spoon to dissolve any clumps of doenjang and ssamjang, creating the soup base.
Step 8
Once the broth is boiling vigorously, add the prepared young napa cabbage, shiitake mushrooms, and sliced onion. Gently stir to combine the ingredients with the broth.
Step 9
As the soup begins to boil again, reduce the heat to medium and let it simmer for about 3 minutes, allowing the flavors of the ingredients to meld into the broth. During this time, the sweetness and umami of the ingredients will deeply infuse the soup.
Step 10
Before the 3 minutes are up, add 1.5 Tbsp of gukganjang and stir gently once more. This adds depth and flavor while adjusting the seasoning. Continue to cook until the 3 minutes are complete.
Step 11
As the soup boils, skim off any foam that rises to the surface with a spoon. This will result in a clearer and cleaner-tasting soup.
Step 12
After a total of 3 minutes, taste the doenjang soup. If it needs more seasoning, add a little more gukganjang or fish sauce to adjust it to your preference. Adjusting the seasoning to your liking is key!
Step 13
Finally, add the chopped green onion and minced garlic and stir gently once more. The fragrant green onion and garlic will further enhance the flavor of the doenjang soup.
Step 14
Simmer for another moment to let all the flavors meld, and your delicious crisp young napa cabbage doenjang soup is ready! Enjoy it with a warm bowl of rice!
