Shiitake Mushroom and Napa Cabbage Doenjang Stew: A Rich and Savory Recipe
How to Make Delicious Shiitake Mushroom and Napa Cabbage Doenjang Stew
This Shiitake Mushroom and Napa Cabbage Doenjang Stew is wonderfully savory and subtly sweet, perfect for comforting your soul. It’s also delicious when mixed with rice! Enjoy a hearty and satisfying meal.
Main Ingredients- 300g Napa cabbage leaves
- 2 Shiitake mushrooms
- 1/3 stalk Scallion
- 1 Cheongyang chili pepper
- 1 Tbsp Minced garlic
- 2 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1.2L Rice water
- 1 Dried anchovy and kelp stock sachet
Cabbage Cleaning- 2 Tbsp Vinegar
- Water, as needed
- 2 Tbsp Vinegar
- Water, as needed
Cooking Instructions
Step 1
First, prepare the broth to create a deep flavor base for the stew. In 1.2 liters of rice water, add the dried stock sachet and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes to allow the flavors to fully infuse. Remove the stock sachet. While the broth is simmering, you can start preparing the other ingredients, which will save you time and make the cooking process smoother.
Step 2
Carefully separate the napa cabbage leaves. Fill a basin with clean water and add 2 tablespoons of vinegar. Soak the cabbage leaves in the vinegar water for about 5 minutes. Soaking in vinegar water helps to effectively remove any remaining impurities or pesticide residues on the cabbage. After 5 minutes, rinse the cabbage leaves thoroughly under running water. Drain the rinsed cabbage leaves well in a colander.
Step 3
Cut the drained napa cabbage leaves into bite-sized pieces. Gently rinse the shiitake mushrooms under running water, wipe the caps clean, and trim off the tough stems. Slice the mushroom caps to about 0.5cm thickness. Finely chop the scallion and also finely chop the Cheongyang chili pepper. If you prefer a spicier taste, you can adjust the amount of chili pepper.
Step 4
In about 1 liter of the prepared broth, add 2 tablespoons of doenjang. Use a fine-mesh sieve to dissolve the doenjang completely, ensuring there are no lumps. It’s important to dissolve the doenjang thoroughly. Next, add 0.5 tablespoon of gochujang for an extra layer of savory and slightly spicy flavor, and dissolve it in the sieve as well.
Step 5
Once the broth with the dissolved doenjang and gochujang is boiling again, add all the chopped napa cabbage. Simmer over medium heat until the cabbage wilts and becomes tender. Cooking over medium heat will help to bring out the natural sweetness of the cabbage.
Step 6
As the cabbage starts to cook, add 1 tablespoon of minced garlic to enhance the aroma. While the stew is simmering, skim off any foam or impurities that rise to the surface with a spoon. This will result in a clearer and more delicious broth.
Step 7
Continue to simmer until the cabbage is tender, then add the sliced shiitake mushrooms and boil for another short while. The mushrooms will infuse the broth with their deep, earthy flavor, making the stew even richer. Once the cabbage is completely soft and palatable, taste the stew. If it’s not salty enough, add a little more doenjang to adjust the seasoning. If it’s too salty, you can add a small amount of water to dilute it to your desired taste.
Step 8
Finally, add the chopped scallions and Cheongyang chili peppers and simmer briefly. The fresh aroma of the scallions and chili peppers will add a refreshing finish to the stew. Enjoy your delicious Shiitake Mushroom and Napa Cabbage Doenjang Stew with a warm bowl of rice!
