Savory and Refreshing Napa Cabbage Soybean Paste Stew
How to Make a Delicious Napa Cabbage Soybean Paste Stew with a Rich and Comforting Flavor
On a pleasantly cool day like today, a bowl of hearty soup makes a meal complete. This recipe is for a refreshing Napa Cabbage Soybean Paste Stew. It’s packed with flavor and perfect for a satisfying lunch or dinner.
Ingredients- 6 leaves of Napa cabbage (about 300g)
- 1/2 bunch of enoki mushrooms
- 1/2 stalk of green onion
- 1/2 Korean chili pepper (adjust to spice preference)
- 500ml water
- 2 tablespoons soybean paste (doenjang)
- 0.7 tablespoon red pepper flakes (gochugaru)
- 1 tablespoon soy sauce for soup (optional, for seasoning adjustment)
- 1 teaspoon minced garlic
Cooking Instructions
Step 1
In a pot, dissolve 2 tablespoons of soybean paste into 500ml of water. Ensure the paste is well dissolved to create a smooth and clean broth.
Step 2
If there are any undissolved lumps or sediment at the bottom of the soybean paste, you can strain them out or skim them off for a clearer, cleaner-tasting soup. Once the soybean paste broth is ready, bring it to a rolling boil over high heat.
Step 3
Wash the Napa cabbage thoroughly. Instead of chopping it too finely, cut it into large, bite-sized pieces, about 3-4 cm, for a pleasant texture.
Step 4
Trim the roots off the enoki mushrooms and separate them into strands by hand. This helps release more flavor into the broth.
Step 5
Peel and slice the green onion diagonally. Cutting it into larger pieces will prevent it from becoming too soft and mushy during cooking.
Step 6
Finely mince the Korean chili pepper. If you prefer a spicier soup, you can leave the seeds in. For a bit of texture, you can also finely chop it instead of mincing.
Step 7
Once the soybean paste broth is boiling vigorously and has simmered for about 5 minutes, add the prepared Napa cabbage, green onion, and enoki mushrooms. Cooking over high heat helps keep the vegetables from getting too soft.
Step 8
Immediately after adding the vegetables, stir in 1 teaspoon of minced garlic. The garlic will infuse the broth with its aroma and enhance the overall flavor.
Step 9
Add 0.7 tablespoon of red pepper flakes to give the stew a spicy kick and a boost of umami. Be careful not to add too much, as it can make the broth cloudy.
Step 10
Continue to simmer everything together for about another 5 minutes. The sweetness from the Napa cabbage will start to infuse the broth, making it richer. It’s a good time to taste the soup and adjust seasoning.
Step 11
(Optional) If the soup tastes a bit bland after the flavors have melded, add 1 tablespoon of soy sauce for soup to adjust the saltiness. You can also use regular salt if preferred.
Step 12
Once the seasoning is adjusted, bring the stew to another rolling boil, then reduce the heat and let it simmer briefly. Avoid overcooking, as the cabbage can become too soft and lose its flavor.
Step 13
Your warm and savory Napa Cabbage Soybean Paste Stew is ready! Enjoy it with a hearty bowl of rice.
