Spring Cabbage and Oyster Doenjang Soup: Spicy and Savory Spring Flavors
A Recipe for Spicy Spring Cabbage and Oyster Doenjang Soup, Made Extra Refreshing with Fresh Oysters
As the wind picks up and the days grow colder, a warm bowl of soup sounds incredibly comforting, doesn’t it? I harvested some fresh spring cabbage from the garden and decided to make a hearty Doenjang (fermented soybean paste) soup with oysters. While seaweed is known to be good for combating fine dust, today I opted for a spicier oyster Doenjang soup that’s both invigorating and deeply savory. On days like these, a well-made Doenjang soup can be all you need, negating the need for many side dishes. Let’s embrace the comforting warmth of our traditional Korean staple, Doenjang, in this delightful soup.
Main Ingredients
- 1 head Spring Cabbage (adjust quantity as needed)
- 150g Fresh Oysters
- 1 Korean Chili Pepper (Cheongyang Pepper), seeded and finely chopped
- 1 Red Chili Pepper (for garnish), finely chopped
- 1/2 stalk Green Onion, sliced diagonally
Seasoning & Broth
- 2 Tbsp Doenjang (Fermented Soybean Paste) (adjust if using homemade)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (adjust for spice level)
- 1 Tbsp Minced Garlic
- 4 cups Rice Water (or kelp broth)
- 2 Tbsp Doenjang (Fermented Soybean Paste) (adjust if using homemade)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (adjust for spice level)
- 1 Tbsp Minced Garlic
- 4 cups Rice Water (or kelp broth)
Cooking Instructions
Step 1
Gently separate the spring cabbage leaves and wash them thoroughly under cold running water to remove any dirt or grit. Shake off excess water and slice the leaves diagonally into bite-sized pieces.
Step 2
In a pot, combine 4 cups of rice water with 1 tablespoon of Doenjang. Stir well until the paste is completely dissolved, ensuring there are no lumps. Rice water adds a wonderful savory depth to the soup. For an extra layer of flavor, you can add a piece of dried kelp to the rice water while heating it. (Optional: Instead of rice water, you can use anchovy-kelp broth for a richer taste.)
Step 3
Once the rice water with dissolved Doenjang begins to simmer, add the diagonally sliced spring cabbage. Cook over medium heat until the cabbage becomes tender and soft.
Step 4
After the cabbage has cooked sufficiently, stir in the remaining 1 tablespoon of Doenjang, 1 tablespoon of Gochugaru, and 1 tablespoon of minced garlic. Taste and adjust the seasoning if necessary.
Step 5
When the soup returns to a boil, carefully add the cleaned oysters, chopped Cheongyang pepper, and red chili pepper. Oysters cook quickly; avoid overcooking to maintain their tender texture. Simmer just until the oysters are cooked through.
Step 6
Finally, add the diagonally sliced green onions and let the soup simmer for another moment before turning off the heat. The oysters will release their briny flavor, making the broth more refreshing, while the Cheongyang peppers add a pleasant spicy kick that balances the rich Doenjang flavor.
Step 7
Ladle the soup generously into serving bowls. You’ll have a delicious Spring Cabbage and Oyster Doenjang soup, a perfect harmony of the ocean’s freshness, the cabbage’s crispness, the Doenjang’s savoriness, and the chili peppers’ zest.
Step 8
This hearty and flavorful soup is especially comforting during transitional seasons, on days with high fine dust levels, or when you’re feeling under the weather. It’s a complete and satisfying meal on its own, requiring no additional side dishes. Give it a try!
