Crunchy Napa Cabbage Doenjang Soup
The Ultimate Napa Cabbage Doenjang Soup with Rich Broth and Anchovy Flavor!
Introducing a special Napa Cabbage Doenjang Soup recipe where the deep, rich flavor of anchovy broth meets the delightful crunch of fresh Napa cabbage. The harmonious blend of doenjang (soybean paste) and anchovies reduces the typical pungent smell of doenjang, while the savory anchovy aroma stimulates your appetite, making you want to finish a whole bowl of rice! This nourishing soup will fill your stomach with warmth and goodness. Make it right away!
Main Ingredients- 3 leaves Napa cabbage
- 1 chili pepper (e.g., Cheongyang or regular)
- 1 stalk green onion
- 1 piece dried kelp (kombu)
- 1 handful dried anchovies (for broth, about 10-15)
- 1 green onion root (optional, for broth)
Seasoning Ingredients- 1 Tbsp Doenjang (soybean paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp sesame oil
- 1 Tbsp Doenjang (soybean paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Wash the fresh Napa cabbage thoroughly under running water. Cut the leaves into bite-sized pieces, about 2cm long. (Tip: To prepare for later, you can take out the minced garlic from the freezer now to let it thaw.)
Step 2
To create a deep and refreshing broth, add the green onion root and 2 Tbsp of doenjang to a pot. Gently break apart the clumped doenjang using your hands or a utensil, and mix it well with the anchovies and kelp.
Step 3
Drizzle in 1 Tbsp of sesame oil and stir the doenjang mixture as if lightly sautéing it in the pan. Then, turn on the heat and add enough water to cover the ingredients. Bring to a rolling boil over high heat.
Step 4
Once the water starts boiling, add the dried anchovies and kelp. Cover the pot with a lid and let it simmer to extract the deep flavors of the anchovies and kelp. (Tip: Removing the anchovies’ innards will result in a cleaner-tasting broth.)
Step 5
Slice the chili pepper diagonally and roughly chop the green onion. (Tip: You can also use chili peppers that have been frozen.)
Step 6
When the soup comes back to a boil, add the diagonally sliced chili pepper and chopped green onion. Also, add 1 Tbsp of chili powder for a touch of spiciness.
Step 7
The soup will now have a richer color and a fragrant aroma of anchovies and doenjang. Taste the soup and adjust the seasoning if needed with more doenjang or salt. Everything is well combined and deliciously ready!
Step 8
Enjoy this delicious Napa Cabbage Doenjang Soup, where the refreshing taste of anchovies and the savory depth of doenjang create a perfect harmony. It’s a hearty and satisfying meal, especially with a bowl of rice!
