Spring Flavor Delight: Spring Cabbage Doenjang Gukbap Recipe
Spring Cabbage Doenjang Gukbap (Best Cooking Secrets Recipe)
When you see spring cabbage (bomdong), you might forget how delicious kimchi made from it is and be tempted to make a fresh salad. Today, we’re using leftover spring cabbage to make a hearty Doenjang Gukbap, following a recipe from culinary researcher Bang Young-ah, a home-style cooking expert featured on EBS’s ‘Best Cooking Secrets’. Spring cabbage is in season from winter until March, so make sure to try it while it’s fresh! While it’s wonderful in fresh salads, it also makes a delicious doenjang soup. It’s a seasonal ingredient that truly captures the essence of spring. Enjoy this comforting and flavorful dish!
Spring Cabbage Doenjang Gukbap (Serves 2)
- Spring cabbage 80g
- Green onion 15g
- Wild chives 15g
- Dried shrimp 10g
- Broth 500ml
- Cheongyang chili pepper 1 (optional, for added spice)
Seasoning
- Doenjang (Korean soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Fish sauce or soy sauce 1/2 Tbsp
- Sesame oil 1 Tbsp
- Doenjang (Korean soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Fish sauce or soy sauce 1/2 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
Prepare the spring cabbage by removing any yellow leaves and making a slit down the stem. Separate the leaves and wash them thoroughly under cold running water. Make sure to clean off any soil. For the wild chives, gently scrub off any dirt from the roots with a brush, then rinse them well. Dried shrimp add a savory depth to the soup; medium-small sized shrimp are often preferred for easier eating. If you like a little heat, prepare a Cheongyang chili pepper, although it’s not listed in the original recipe.
Step 2
Chop the thoroughly washed spring cabbage leaves into bite-sized pieces. Aim for pieces that are easy to eat without being too small, so you can still enjoy a slight crunch.
Step 3
Slice the green onion (about 15g) diagonally. For the wild chives, gently press the white bulbous part with the back of a knife to finely chop it, and cut the green leafy parts into about 2cm lengths.
Step 4
Bring a pot of water to a boil with 1 tablespoon of salt. Blanch the spring cabbage leaves for a short time, just until they wilt. This quick blanching removes any raw, grassy flavor and tenderizes the cabbage without making it mushy. Immediately drain the blanched cabbage and rinse it under cold water to stop the cooking. Squeeze out any excess water before setting aside. This process ensures the cabbage retains some of its fresh texture.
Step 5
In a bowl, combine 2 tablespoons of doenjang, 1 tablespoon of minced garlic, 1/2 tablespoon of gochugaru, and 1/2 tablespoon of fish sauce (or soy sauce). Mix well to create the seasoning paste. This blend will form the flavorful base of your soup.
Step 6
Add the seasoning paste to the blanched and squeezed spring cabbage. Gently mix and massage the ingredients together with your hands (like you’re making kimchi) to lightly marinate the cabbage. This step helps the cabbage absorb the flavors before cooking.
Step 7
Heat 1 tablespoon of sesame oil in a pot over medium-low heat. Add the dried shrimp (10g) and stir-fry until fragrant. Then, add the marinated spring cabbage and sauté for a minute or two. (You can substitute perilla oil for sesame oil for a different nutty aroma.) Sautéing the cabbage and shrimp together enhances their savory notes.
Step 8
Once the shrimp and cabbage are nicely sautéed, pour in 500ml of broth (such as anchovy-kelp broth). Bring the soup to a boil over medium-high heat.
Step 9
When the soup comes to a rolling boil, add the sliced green onions. Cover the pot and let it simmer for about 5 minutes to allow the flavors to meld. Finally, add the prepared wild chives and cook for another minute or so, then turn off the heat. Adding the wild chives at the end preserves their delicate aroma and flavor.
Step 10
Your delicious spring cabbage doenjang soup is ready! Now, let’s assemble the gukbap. Place cooked rice in a ttukbaegi (Korean earthenware pot) or a deep bowl. Ladle the hot soup over the rice 2-3 times, allowing the rice to soak up the broth in a process called ‘toyeom’ (pre-soaking). This makes the rice tender and flavorful. Once the rice is sufficiently soaked, pour in the rest of the doenjang soup.
Step 11
Serve the gukbap in the ttukbaegi. Garnish with the chopped Cheongyang chili pepper for a touch of color and heat. The subtle sweetness from the dried shrimp combined with the fresh flavors of spring cabbage and wild chives creates an incredibly delicious gukbap. Even if you’re not usually a fan of soupy rice dishes, this special spring cabbage doenjang gukbap offers a unique and delightful taste. It’s a healthy and satisfying meal bursting with the fresh essence of spring!
