Savory and Refreshing Napa Cabbage Doenjang Soup
How to Make Delicious Napa Cabbage Doenjang Soup Using Leftover Wrap Cabbage
I made a savory and refreshing Napa Cabbage Doenjang soup using leftover wrap cabbage and dried shrimp. It was a perfect soup for dinner, and my husband enjoyed it so much that he asked for a second bowl, saying it paired wonderfully with his soju! Since I usually cook with less salt, please taste and adjust the seasoning to your preference as needed.
Napa Cabbage Doenjang Soup Ingredients- 4 leaves of baby Napa cabbage (cut into bite-sized pieces)
- 10g dried shrimp
- 50g onion (sliced thinly)
- 20g green onion (chopped)
- 1 Cheongyang chili pepper (finely chopped)
- 1 red chili pepper (finely chopped)
- 1 Tbsp minced garlic
- 2 soup stock cubes (or anchovy-kelp broth)
- 1.1L water
Napa Cabbage Doenjang Soup Seasoning- 1.5 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 0.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 0.5 Tbsp gochugaru (Korean red pepper flakes)
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 0.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 0.5 Tbsp gochugaru (Korean red pepper flakes)
Cooking Instructions
Step 1
First, wash the baby Napa cabbage leaves thoroughly under running water and cut them into bite-sized pieces, about 2-3 cm in length. Peel the onion and slice it thinly. Finely chop the Cheongyang chili pepper for a touch of heat and the red chili pepper for color. Chop the green onion, including both white and green parts, and set aside.
Step 2
Pour 1.1L of water into a pot and bring it to a boil. Once boiling, add the 2 soup stock cubes and stir until dissolved to create a rich broth. When the broth starts to boil vigorously, place the 1.5 Tbsp of Doenjang into a fine-mesh sieve and dissolve it into the broth without any lumps. Let it boil rapidly over high heat.
Step 3
Once the broth is boiling again, add the prepared baby Napa cabbage and dried shrimp. Let it simmer until the Napa cabbage becomes tender.
Step 4
After the Napa cabbage and dried shrimp have cooked a bit, add 0.5 Tbsp of Guk-ganjang, 0.5 Tbsp of fish sauce, and 0.5 Tbsp of gochugaru. The type of fish sauce doesn’t matter. After adding all the seasonings, reduce the heat to medium or medium-low and simmer for about 3 minutes to allow the flavors to meld.
Step 5
After simmering for 3 minutes, taste the soup and adjust the seasoning. If it’s too bland, add more fish sauce or Guk-ganjang. If it’s too salty, add a little more water. Finally, add 1 Tbsp of minced garlic and mix well.
Step 6
Now, add the finely chopped Cheongyang chili pepper and red chili pepper for vibrant color and a spicy kick. (Personally, I added an extra 100ml of water according to my taste preference and didn’t add extra seasoning at this point. If you add water, be sure to check the seasoning again.)
Step 7
If you added extra water or to allow the flavors to harmonize further, simmer for a bit longer. Then, add the chopped green onions and stir gently. Let it simmer for another moment to enhance the aroma of the soup.
Step 8
Once the soup comes to a rolling boil again, turn off the heat and serve the delicious baby Napa Cabbage Doenjang soup in bowls. Enjoy it as a hearty meal with a bowl of warm rice! ^^