Spicy & Hearty Napa Cabbage Soybean Paste Stew
A Comforting and Spicy Napa Cabbage Stew with Soybean Paste
As December arrives, a sense of longing often sets in. With so many aspirations for the new year, it feels like the year is ending without accomplishing much. Today, I harvested a head of Napa cabbage from my garden. I used the inner leaves for wraps and the outer leaves to make this delicious Napa cabbage and soybean paste stew. This stew is savory and flavorful, spiced up with chili powder and the richness of soybean paste, making it both hearty and pleasantly spicy. We’ll use rice water for a deeper flavor and add shrimp for a refreshing taste. This is the perfect recipe for a warming, soul-soothing dish that opens up your senses, ideal for a chilly day. Enjoy this delightful stew that’s perfect for dipping rice into!
For the Stew- Napa Cabbage 200g
- Red Shrimp 10 pcs
- Rice Water 500ml
Seasoning- Homemade Doenjang (Soybean Paste) 1 Tbsp
- Store-bought Kong Doenjang (Soybean Paste) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Perilla Oil 1 Tbsp
- Ground Perilla Seeds 2 Tbsp
- Homemade Doenjang (Soybean Paste) 1 Tbsp
- Store-bought Kong Doenjang (Soybean Paste) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Perilla Oil 1 Tbsp
- Ground Perilla Seeds 2 Tbsp
Cooking Instructions
Step 1
Wash the Napa cabbage thoroughly and tear it into bite-sized pieces by hand. If the core is too thick, you can slice it a bit thinner to ensure even cooking.
Step 2
Heat 1 Tbsp of perilla oil in a wide pot over medium heat. Add the torn Napa cabbage and stir-fry for about 2-3 minutes until it softens and releases its fragrance. Once the cabbage is slightly wilted, pour in 500ml of rice water and bring it to a boil.
Step 3
Once the stew begins to boil, add 1 Tbsp of homemade doenjang and 1 Tbsp of store-bought kong doenjang. Stir well to dissolve the pastes. Reduce the heat to medium-low and let it simmer gently, allowing the savory flavor of the soybean paste to infuse into the broth.
Step 4
After the soybean pastes are well combined and simmering, add 2 Tbsp of gochugaru (Korean chili flakes) to bring in a spicy kick. Stir well to incorporate the chili flakes and let the stew simmer for a bit longer until it boils again.
Step 5
When the stew is bubbling vigorously, add 10 cleaned red shrimp. Let it simmer for another 3-5 minutes. The shrimp will release their fresh, oceanic flavor into the broth.
Step 6
Prepare the garnishes. Thinly slice 1 Cheongyang pepper, remove the seeds from 1/2 red chili pepper and slice it thinly. Similarly, slice 1/4 green onion diagonally. If you prefer more heat, adjust the amount of Cheongyang pepper.
Step 7
Once the stew has simmered and the flavors have melded, add the sliced peppers and green onions. Let it boil briefly. This completes your delicious and spicy Napa cabbage and soybean paste stew, brimming with flavor. Adjust seasoning with salt or soup soy sauce if needed.
Step 8
This perfectly cooked stew has a spicy and invigorating taste, much like a comforting bowl of jjampong broth, leaving you feeling refreshed and satisfied. It’s absolutely perfect for enjoying with a bowl of rice.
Step 9
With its wonderfully spicy and refreshing broth, this stew is also an excellent choice for hangover relief. It’s a hearty yet soothing dish that effectively cures a hangover.
