Hearty and Refreshing Spring Cabbage (Bomdong) Doenjang Guk
Bomdong Doenjang Guk: Even Tastier Due to the Cold Weather as Winter Lingers
Spring cabbage (Bomdong) is in season right now and tastes incredibly delicious. We’ll lightly blanch it, then season it with doenjang and other spices before simmering it into a delightful soup. To make it even more convenient, half of the seasoned bomdong is stored in an airtight container in the freezer, ready for another pot of soup later. This seasoned bomdong itself acts as a fantastic homemade pre-prepared ingredient!
Ingredients for Seasoned Bomdong- 500g Spring Cabbage (Bomdong)
- Coarse Salt (for blanching)
- 2.5 Tbsp Doenjang (Korean soybean paste)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Gochugaru (Korean chili flakes)
Ingredients for Bomdong Doenjang Guk (Serves 3-4)- 250g Seasoned Bomdong (prepared above)
- 2.5 cups Anchovy/Kelp Broth (or other dashi broth)
- 1 cup Rice Water
- 1 cup Beef Bone Broth (optional, for richer flavor)
- 0.5 block Tofu
- 1 stalk Green Onion
- Korean Soup Soy Sauce (Gukganjang, to taste)
- 250g Seasoned Bomdong (prepared above)
- 2.5 cups Anchovy/Kelp Broth (or other dashi broth)
- 1 cup Rice Water
- 1 cup Beef Bone Broth (optional, for richer flavor)
- 0.5 block Tofu
- 1 stalk Green Onion
- Korean Soup Soy Sauce (Gukganjang, to taste)
Cooking Instructions
Step 1
Gently separate each leaf of the fresh spring cabbage and wash them thoroughly under running water. Ensure all dirt and grit are removed.
Step 2
Bring a large pot of water to a rolling boil. Add a pinch of coarse salt to the boiling water. This helps maintain the crispness of the spring cabbage.
Step 3
Once the water is boiling, add the washed spring cabbage and blanch for about 1-2 minutes, or until the leaves wilt slightly and turn a vibrant green. Immediately remove the cabbage and plunge it into cold water to stop the cooking process. Drain excess water thoroughly.
Step 4
Cut the blanched and drained spring cabbage into manageable, bite-sized pieces, about 2-3 sections per leaf.
Step 5
In a mixing bowl, combine the cut spring cabbage with 2.5 Tbsp doenjang, 1 tsp gochujang, 1 Tbsp minced garlic, and 0.5 Tbsp gochugaru. Gently mix and massage the seasonings into the cabbage until evenly coated. Enjoy the wonderful aroma as the fresh cabbage and savory doenjang come together.
Step 6
Transfer half of this seasoned bomdong mixture into an airtight container and freeze it. This is a brilliant way to have a delicious doenjang guk ready in no time whenever you crave it, even when fresh bomdong isn’t available. It’s like having your own homemade pre-prepared meal component!
Step 7
Now, let’s make the soup. In a pot, combine 2.5 cups of anchovy/kelp broth, 1 cup of rice water, and for an even richer, more complex flavor, add 1 cup of beef bone broth. (Tip: Using onion peels or a bit of acanthopanax tea when making the dashi broth can enhance its color and depth. However, using only dashi broth is perfectly fine too.)
Step 8
Bring the combined broths to a boil. Once simmering, add the seasoned bomdong mixture to the pot. Let it simmer for about 5-7 minutes over medium heat, allowing the flavors to meld beautifully.
Step 9
While the soup is simmering, cut the tofu into 1.5cm cubes. Gently add the tofu cubes to the boiling soup. Be careful when adding tofu as it can break apart easily once cooked.
Step 10
Finally, add the sliced green onion to the soup and let it simmer for another minute. Adjust the seasoning with Korean soup soy sauce (Gukganjang) if needed. (Tip: Tofu is optional. Adding daikon radish or onion will create an even more satisfying soup. I’ve added plenty of green onion for a refreshing taste.)
