Hearty Dried Cabbage and Bean Sprout Soybean Paste Stew (Ugeoji Kongnamul Doenjang Guk)
Top-tier School Meal: Dried Cabbage and Bean Sprout Soybean Paste Stew
Hello everyone! This is Eageupsik. Today, we’re going to make a delicious soybean paste stew featuring dried cabbage and bean sprouts! This stew is not only flavorful but also versatile; feel free to swap out the main vegetables for others like spinach, zucchini, or potatoes. Come along and learn how to make this comforting dish. Let’s get cooking!
Ingredients (Serves 60)- Anchovy broth
- Rice water (water used to rinse rice)
- Dried cabbage (ugeoji) 2kg
- Bean sprouts 1kg
- Coarse sea salt 50g
- Soybean paste (doenjang) 400g
- Cheongyang chili peppers 8 (deseeded and finely chopped)
- Minced garlic 100g
- Red chili powder (gochugaru) 50g
Cooking Instructions
Step 1
First, prepare a rich broth by simmering anchovies and kelp. If you have rice water, mixing it with the broth will give the soup a smoother texture. Dissolve the soybean paste in the prepared broth and bring it to a simmer, stirring continuously to prevent clumps.
Step 2
Prepare the vegetables for the stew. Cut the dried cabbage into bite-sized pieces. Rinse the bean sprouts thoroughly under running water. Finely chop the deseeded Cheongyang chili peppers to add a pleasant spiciness.
Step 3
Once the broth is boiling, add the prepared dried cabbage and bean sprouts. Next, stir in the minced garlic and red chili powder. When the vegetables are cooked and the soup comes back to a boil, season with coarse sea salt. Adjust the seasoning by adding more soybean paste or salt if needed.
Step 4
Serve this delicious dried cabbage and bean sprout soybean paste stew hot with a bowl of rice. It’s a truly satisfying meal!
