Savory Korean Cabbage (Geundae) Soybean Paste Stew
How to Make Delicious Geundae Doenjang Guk (Korean Cabbage Soybean Paste Stew)
Whip up a bowl of hearty and savory Geundae Doenjang Guk, a traditional Korean soup made with tender Korean cabbage and rich soybean paste. This recipe features a flavorful broth made from anchovies and kelp, enhanced with the umami of doenjang and gochujang, plus dried shrimp for an extra layer of depth. Perfect for a comforting meal!
Main Ingredients- 1 bunch fresh Korean cabbage (approx. 300-400g)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 15 dried anchovies for broth
- 1 piece (10x10cm) dried kelp (dashima)
- 1/4 Korean radish (mu), approx. 100g
- 1/2 stalk green onion (scallion)
- 1 Tbsp minced garlic
- 1/2 red chili pepper
- 1 handful dried shrimp (small)
- 1 Tbsp tuna extract or soup soy sauce
Cooking Instructions
Step 1
Korean cabbage (Geundae) is packed with nutrients that aid growth and development, and it’s beneficial for stomach and intestinal health. It’s also rich in minerals and Vitamin A, making it excellent for vision.
Step 2
Let’s prepare the Korean cabbage. Gently bend the stem and peel off the tough fibrous skin. This step ensures that the stems are as tender and enjoyable as the leaves.
Step 3
Cut the prepared cabbage into bite-sized pieces, about 2-3 cm wide. Rinse them thoroughly 2-3 times under running water to remove any dirt or grit, then drain well in a colander.
Step 4
Now, let’s prep the other vegetables. Slice the green onion diagonally, about 1 cm thick. Mince the garlic finely. Slice the red chili pepper diagonally for a touch of color. (Feel free to add a spicy green chili pepper if you like it hotter!)
Step 5
We’ll make a delicious anchovy broth. In a pot, lightly toast the dried anchovies (with guts removed) over low heat to get rid of any fishy smell. Then, add about 1.5 liters of water. Add the dried kelp, the roughly chopped Korean radish, and the white parts of the green onion. Bring it to a boil. Once boiling, immediately remove the kelp. Reduce the heat to medium-low and simmer for about 15 minutes, until the radish becomes translucent and the broth is well-infused. Finally, strain out the anchovies and green onion parts, keeping only the clear broth.
Step 6
Add the Doenjang (soybean paste) to the prepared anchovy broth. For a smoother broth, you can strain the doenjang through a sieve before adding it. Adjust the amount of doenjang to your taste.
Step 7
To add more depth and complexity, stir in 1 Tbsp of Gochujang (chili paste). The gochujang complements the savory doenjang, creating a richer, more nuanced flavor.
Step 8
Once the broth is simmering, add the prepared Korean cabbage and cook together. In the past, some people blanched the cabbage before adding it, but nowadays, adding it directly to the stew allows you to enjoy the fresh taste and texture of the cabbage. Cook until the cabbage wilts down.
Step 9
Generously add the dried shrimp to the stew for an extra boost of umami! Dried shrimp are a secret ingredient that makes the soup wonderfully savory. (It’s better to add them later rather than during the initial broth simmering, as they can become mushy and hard to remove.)
Step 10
Add the minced garlic, diagonally sliced green onion, and red chili pepper, and let it simmer for a bit longer. The aroma of the savory soybean paste, vegetables, and shrimp will fill your kitchen!
Step 11
Finally, stir in 1 Tbsp of tuna extract for enhanced flavor and umami. You can also use soup soy sauce. Taste and add salt if needed.
Step 12
This Geundae Doenjang Guk tastes even better when it’s reheated after the first boil, as the flavors meld and deepen. Enjoy a warm and refreshing bowl that will surely satisfy you! The addition of dried shrimp makes this doenjang guk feel quite luxurious compared to other versions. Their savory taste truly elevates the soup. The mild spiciness from the red chili pepper adds a clean finish to the broth. It’s absolutely delicious spooned over rice!
