Spring Cabbage Doenjang Soup
Quick and Easy Spring Cabbage Doenjang Soup – A Hug in a Bowl!
A refreshing and comforting spring cabbage doenjang soup, perfect for a light yet satisfying meal. Move over, everyday doenjang soup! This recipe features the delightful taste of spring cabbage, bringing a seasonal twist to your dinner table. It’s a wonderfully simple and flavorful broth recipe recommended for a pleasant evening meal. From Man’s Recipe, All Recipes in the World.
Ingredients
- 200g Spring Cabbage
- 1 stalk Green Onion
- 1 Cheongyang Pepper (hot pepper)
- 1 Red Pepper
- 2 Tbsp Doenjang (Korean soybean paste)
- 2/3 Tbsp Minced Garlic
- 5 cups Water
- 1 Anchovy Broth Bag
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
Begin by washing the spring cabbage thoroughly under running water. Then, cut it into bite-sized pieces. Maintaining the crisp texture of the cabbage is key.
Step 2
Finely chop the green onion. For the Cheongyang pepper and red pepper, remove the seeds and then finely chop them as well. These will add a pleasant spiciness and vibrant color.
Step 3
In a pot, combine 5 cups of water and the anchovy broth bag. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 to 15 minutes to create a rich and savory broth.
Step 4
Remove and discard the anchovy broth bag from the well-brewed broth. Next, add the prepared spring cabbage and 2/3 Tbsp of minced garlic. Simmer gently over medium-low heat for about 15 minutes. The cabbage will soften, and the soup’s flavor will deepen beautifully.
Step 5
Finally, add the chopped green onion, Cheongyang pepper, and red pepper to the pot and simmer for another moment until slightly tender. Adjust seasoning with a pinch of salt if desired. Your delicious spring cabbage doenjang soup is now ready to be enjoyed! Serve hot for the best flavor.
