Napa Cabbage Soybean Paste Stew: A Perfect Harmony of Sweet Cabbage and Savory Doenjang
How to Make Napa Cabbage Doenjang Stew – Easy Doenjang Guk Recipe, Warm Winter Soup Dish
Introducing a recipe for a warm doenjang-guk (Korean soybean paste stew) made with sweet napa cabbage, perfect for reviving your appetite during winter. Unlike regular cabbage, this sweet variety is tender and naturally sweet, making it exceptionally delicious in stews. When you crave a comforting, hot soup on a chilly day, this doenjang-guk is an excellent choice, prepared with affordable and readily available ingredients that the whole family will love. The clear, clean broth is infused with the savory depth of doenjang and the refreshing taste of vegetables, promising a satisfying meal that pairs perfectly with a bowl of rice.
Essential Ingredients
- 1L Anchovy-Kelp Broth (1L water + 1 broth pack)
- 2 handfuls of blanched napa cabbage (approx. 200g)
- 3 Tbsp Doenjang (Korean soybean paste, measured with a tablespoon)
- 1 Tbsp minced garlic
- 1/2 stalk of green onion
- 1/5 Tbsp sea salt (adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the anchovy-kelp broth, the foundation of a delicious doenjang-guk. In a pot, add 1L of water and 1 broth pack. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes to allow the flavors to fully infuse. Once done, remove the broth pack, leaving you with a clear, flavorful broth.
Step 2
Take the 2 handfuls of blanched napa cabbage and cut them into bite-sized pieces. Cutting them into about 3-4 cm lengths will make them easier to eat with the soup.
Step 3
Wash the half stalk of green onion thoroughly and slice it thinly, including both the white and green parts. The fragrant aroma of the green onion will enhance the flavor of the stew.
Step 4
A key step for a clear broth is to strain the doenjang. Add the prepared anchovy-kelp broth to the pot and stir in 3 tablespoons of doenjang. To avoid a cloudy stew, it’s best to dissolve the doenjang through a fine-mesh sieve. Place the doenjang in the sieve over the pot and press it with a spoon to break down any lumps, ensuring a smooth and clear paste dissolves into the broth. This technique results in a much cleaner and more refined taste.
Step 5
To the strained doenjang broth, add the cut napa cabbage and 1 tablespoon of minced garlic. Give it a gentle stir to combine all the ingredients. Cover the pot and bring it to a simmer over medium heat, allowing the flavors to meld together.
Step 6
Once the stew is simmering, add the sliced green onions. Now, it’s time to adjust the seasoning. Add about 1/5 tablespoon of sea salt and taste. Adjust the saltiness according to your preference, keeping in mind that the saltiness of doenjang can vary. Always taste before adding more salt.
Step 7
And there you have it – a perfectly savory and refreshing napa cabbage doenjang-guk! The addition of green onions and garlic lends a wonderful fragrance, complementing the rich, nutty flavor of the doenjang. Thanks to straining the doenjang, the broth is beautifully clear and clean, isn’t it? You’ll also enjoy the delightful texture of the tender napa cabbage. On a cold winter day, a bowl of this wholesome and flavorful doenjang-guk will make for a comforting and satisfying meal for the whole family!
