Hearty and Comforting Spring Cabbage Soybean Paste Stew
Winter Seasonal Delicacy: Enjoy a Rich and Savory Spring Cabbage Doenjang Guk!
This warm and savory Spring Cabbage Doenjang Guk (Soybean Paste Stew) is perfect for chilly days. Using fresh, seasonal spring cabbage adds a deeper, more profound flavor. It’s so comforting and easy to eat with rice, you’ll feel wonderfully full and satisfied. Give this recipe a try!
Main Ingredients- 1.5 liters (1500ml) Anchovy and Kelp Broth
- 1 bunch Fresh Spring Cabbage
- A little Green Onion, finely chopped
- 1 Korean Green Chili Pepper, finely chopped
- 1/2 block Firm Tofu, cut into bite-sized cubes
- A little Red Chili Pepper, finely chopped (for garnish)
Seasoning- 1.5 Tbsp Homemade Doenjang (Soybean Paste) (adjust to taste and saltiness)
- 0.5 Tbsp Store-bought Doenjang (mixing with homemade adds more flavor)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes) (optional, adjust or omit if you prefer less spice)
- 1.5 Tbsp Homemade Doenjang (Soybean Paste) (adjust to taste and saltiness)
- 0.5 Tbsp Store-bought Doenjang (mixing with homemade adds more flavor)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes) (optional, adjust or omit if you prefer less spice)
Cooking Instructions
Step 1
First, wash and prepare all your ingredients. Separate and wash the leaves and stems of the spring cabbage. Cut the tofu into bite-sized cubes.
Step 2
Finely chop the green onion, Korean green chili pepper, and red chili pepper. The green chili will add a pleasant spiciness, and the red chili will give the stew a beautiful color.
Step 3
Chop the prepared spring cabbage into roughly 3-4 cm pieces. Cutting them too small might reduce the enjoyable texture.
Step 4
Pour 1.5 liters of anchovy and kelp broth into a pot. Dissolve 1.5 Tbsp of homemade doenjang and 0.5 Tbsp of store-bought doenjang into the broth. Homemade doenjang provides a deep, savory flavor, while store-bought doenjang adds umami. It’s best to add only half the doenjang initially, taste, and then add more as needed, as the saltiness varies between households.
Step 5
Once the broth comes to a boil, add the chopped spring cabbage. Cook briefly, as overcooking spring cabbage can make it too soft.
Step 6
If you prefer a spicier stew, add 1 Tbsp of gochugaru. If you don’t like spice, you can omit this and still enjoy a delicious doenjang guk.
Step 7
Add 0.5 Tbsp of minced garlic. The pungent aroma of garlic will enhance the overall flavor profile of the stew.
Step 8
Cover the pot and simmer over medium heat for about 5-7 minutes, or until the spring cabbage is tender. You’ll know it’s done when the cabbage has softened and wilted.
Step 9
Check to ensure the spring cabbage is adequately tender.
Step 10
Add the cubed tofu and the chopped green onion. Simmer just until the tofu is heated through.
Step 11
Finally, add the chopped red chili pepper and simmer for another 1-2 minutes. The red chili adds a touch of color and a mild spicy note.
Step 12
And there you have it – a delicious and savory Spring Cabbage Doenjang Guk! This is a must-try seasonal dish during winter, perfect for a hearty and comforting meal. Enjoy!
