Napa Cabbage Doenjang Guk: The Perfect Harmony of Savory and Refreshing
How to Easily Make Delicious and Spicy Napa Cabbage Doenjang Guk
Today, I’ll show you how to easily make a delicious Doenjang Guk (Korean soybean paste soup) with crisp Napa cabbage. This simple yet incredibly flavorful recipe is perfect for a comforting meal and is sure to make you finish your rice in no time. It’s a wonderfully refreshing soup that soothes the soul!
Basic Soup Ingredients- 3 Tbsp Doenjang (Korean soybean paste – store-bought or homemade)
- 1/2 head Napa Cabbage (approx. 300g)
- 1 Tbsp Gochugaru (Korean chili flakes – adjust to spice preference)
- 3 Korean green chilies or red chilies (adjust to taste)
- 1 Tbsp minced garlic
- 1.5 Liters Anchovy-Dashima Broth (or rice water)
- 1/4 stalk Green Onion, thinly sliced
- 1 mushroom (e.g., Shiitake or Oyster mushroom, approx. 50g), thinly sliced
Cooking Instructions
Step 1
First, prepare a flavorful anchovy-dashima broth. In a pot, add 1.5 liters of water, dried anchovies, and dashima (kombu). Boil for 10-15 minutes. Once the broth is ready, strain it and set aside. (Using rice water instead of plain water will also give a nice savory flavor.)
Step 2
Wash the Napa cabbage thoroughly under running water. Remove any outer leaves if necessary. Separate the white stem part from the leafy green part, and prepare for cutting.
Step 3
Cut the prepared Napa cabbage into bite-sized pieces, about 3-4 cm in length. Cutting them a bit chunkier helps maintain their crisp texture when cooked; if cut too small, they can become mushy.
Step 4
Once the broth begins to boil, dissolve the 3 tablespoons of doenjang into it. For a smoother and cleaner soup, you can strain the doenjang through a sieve before adding it to the broth.
Step 5
Next, add 1 tablespoon of gochugaru for a nice spicy kick. Feel free to add a little more if you prefer a spicier soup.
Step 6
Thinly slice the green onion. This will add a refreshing flavor and aroma to the soup.
Step 7
If you enjoy a spicier taste, add 3 thinly sliced chilies. Using Korean green chilies (cheongyang) will make it extra fiery, while regular chilies will add a milder heat. You can omit them or adjust the quantity if you don’t like spicy food.
Step 8
When the doenjang broth starts boiling, add all of the prepared Napa cabbage. Napa cabbage cooks quickly, so be careful not to overcook it.
Step 9
Finally, add the thinly sliced mushrooms and 1 tablespoon of minced garlic, and let it simmer for a short while longer. You can use any mushrooms you like, such as shiitake or oyster mushrooms. Once all the ingredients are cooked through, turn off the heat and enjoy! This warm doenjang guk is incredibly comforting, and the savory doenjang combined with the natural sweetness of the Napa cabbage makes it a perfect side dish that will have you reaching for more rice. It’s a true rice thief!
