Spring Cabbage Soybean Paste Soup: A Refreshing and Savory Broth Delicacy
Experience the best of spring with this refreshing and deeply savory Spring Cabbage Doenjang Guk!
Introducing a hearty and refreshing soybean paste soup made with the delicate spring cabbage, ‘bomdong’. While the tender inner leaves are perfect for a fresh salad, the slightly tougher outer leaves are ideal for this comforting soup. This ‘bomdong doenjang guk’ offers a revitalizing flavor that’s both deeply savory from the fermented soybean paste and wonderfully fresh from the seasonal greens, making it a perfect home-style meal.
Main Ingredients
- 300g Bomdong (Spring Cabbage, about 1/2 head)
- 4 Shiitake Mushrooms
- 1/2 block Firm Tofu (for stew)
- 1/3 stalk Green Onion
- 2 Cheongyang Peppers (optional, for spice)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, trim any dirty parts from the base of the shiitake mushrooms and slice them to about 0.5 cm thickness.
Step 2
In a pot, combine 1.5 liters of water with the dried broth pack and the sliced shiitake mushrooms. Bring to a boil over medium-high heat, then reduce to low and simmer for 5-7 minutes to create a flavorful broth.
Step 3
Meanwhile, bring a separate pot of water to a boil. Add the whole washed spring cabbage and blanch for a very short time – just 30 seconds. This brief blanching will tenderize the cabbage while keeping its crispness.
Step 4
Immediately transfer the blanched spring cabbage to cold running water to stop the cooking process. Drain thoroughly in a colander, ensuring as much water as possible is removed. Excess water can dilute the soup’s flavor.
Step 5
Once drained, cut the spring cabbage into bite-sized pieces, about 2-3 cm in length. You can cut the outer leaves slightly smaller if desired.
Step 6
In a bowl, combine the cut spring cabbage with 2 tablespoons of doenjang and 1 teaspoon of gochugaru. Gently mix and massage the ingredients together. Marinating the cabbage in this mixture beforehand helps the flavors meld beautifully into the soup.
Step 7
Once the broth has developed a good flavor, remove and discard the dried broth pack from the pot for a cleaner taste.
Step 8
Add the marinated spring cabbage to the simmering broth. Bring the soup back to a boil.
Step 9
Dice the firm tofu into approximately 1.5 cm cubes and add them to the boiling soup. The tofu will add a wonderful creamy texture and absorb the soup’s savory notes.
Step 10
When the soup is at a rolling boil, add the chopped green onion and 1/2 tablespoon of minced garlic. Let it simmer for another 2-3 minutes until all the flavors have harmonized. Your delicious and refreshing Spring Cabbage Doenjang Guk is now ready to be enjoyed!
