Hearty Mussel and Green Cabbage Soybean Paste Stew
A Flavorful Stew with Fresh Green Cabbage and Tender Mussels!
Here’s a recipe for a delicious soybean paste stew made with fresh green cabbage shared by a friend and pre-cooked mussels from the freezer. It’s a comforting and wholesome meal perfect for cooler days. You can adjust the spiciness to your liking, making it enjoyable for everyone.
Main Ingredients
- Green Cabbage (Eolgalibaechu) 300g
- Frozen Cooked Mussels 200g
- Firm Tofu 1 block (approx. 300g)
- Anchovy Broth Pack 1 (or 1 Tbsp dried chili seeds for spice)
Seasoning & Others
- Soybean Paste (Doenjang) 2-3 Tbsp (store-bought, traditional)
- Fine Red Chili Powder 1 tsp
- Minced Garlic 1 Tbsp
- Black Pepper, a pinch
- Cooking Wine (Mirin or Sake) 1 Tbsp
- Soybean Paste (Doenjang) 2-3 Tbsp (store-bought, traditional)
- Fine Red Chili Powder 1 tsp
- Minced Garlic 1 Tbsp
- Black Pepper, a pinch
- Cooking Wine (Mirin or Sake) 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare a clear and refreshing broth for our stew. Place the anchovy broth pack (or the dried chili seeds if you prefer a spicier kick) into a pot of water and bring it to a rolling boil for 5 minutes to extract the flavors. (Tip: For an extra layer of spicy flavor, add 1 tablespoon of dried chili seeds to the broth pack while simmering. Adjust according to your preference.)
Step 2
Rinse the frozen cooked mussels under cold running water 1-2 times. Since they are pre-cooked, this step is mainly to remove any ice crystals or impurities.
Step 3
It’s important to wash the green cabbage thoroughly. Trim the very bottom ends of the cabbage. Then, submerge the leaves in cold water and gently swish them around, rinsing 2-3 times to remove any dirt or grit.
Step 4
Cut the firm tofu into bite-sized pieces, about 2cm cubes. Cutting them too small might cause them to break apart while cooking, so aim for a manageable size.
Step 5
Once the broth is boiling, it’s time to add the soybean paste. To ensure a smooth consistency, you can place the soybean paste in a fine-mesh sieve set over the pot and dissolve it with a spoon, stirring gently.
Step 6
Add the rinsed mussels, the cleaned green cabbage, and the cubed tofu to the simmering broth. Bring the stew back to a rolling boil over high heat.
Step 7
When the stew starts boiling vigorously again, stir in the fine red chili powder, minced garlic, black pepper, and cooking wine. Reduce the heat to medium-low and let it simmer for about 10-15 minutes. This allows the cabbage to become tender and the flavors to meld beautifully.
Step 8
Finally, taste the stew and adjust the seasoning as needed. If it’s too bland, add a pinch of salt to reach your desired flavor. Serve hot with a bowl of steamed rice for a truly satisfying meal!
