Sweet and Savory Napa Cabbage Soybean Paste Soup
A Hearty and Delicious Napa Cabbage Soup for a Perfect Korean Breakfast
The other evening, the comforting aroma of doenjang guk (soybean paste soup) wafting from somewhere as I walked home made me crave a bowl of this heartwarming soup, especially with the sweetness of napa cabbage. I had some fresh young napa cabbage (ergal-i baechu) bought directly from a farm after a hike, so I decided to make this savory soup the next day. Today, at my kitchen, I’m sharing my recipe for ‘Sweet and Savory Napa Cabbage Soybean Paste Soup,’ a delightful dish perfect for a Korean breakfast (jipbap).
Ingredients- Blanched Young Napa Cabbage 380g
- Doenjang (Soybean Paste) 3 Tbsp
- Green Onion 1 stalk
- Red Chili Pepper 1
- Mini Cheongyang Chili Pepper 1
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Anchovy Broth 6 cups
Cooking Instructions
Step 1
I used pre-blanched young napa cabbage for this recipe. A few days ago, after a light hike, I visited a local farm stand where they were selling fresh young napa cabbage, young radishes, and scallions, so I bought a variety. Cut the blanched young napa cabbage into bite-sized pieces. Thinly slice the green onion and red chili pepper. Finely mince the mini cheongyang chili pepper.
Step 2
Pour 6 cups of anchovy broth into a pot. Dissolve 3 tablespoons of doenjang (soybean paste) into the broth, stirring well. Bring the soup to a boil over high heat. You can adjust the amount of doenjang to your personal preference and taste.
Step 3
Once the broth starts boiling, add the blanched young napa cabbage, 1 tablespoon of gochugaru (chili flakes), and 1 tablespoon of minced garlic. Let it simmer. When it comes to a boil again, reduce the heat to low and let it simmer gently. This slow simmering allows the natural sweetness of the cabbage to fully develop, enhancing the soup’s flavor.
Step 4
Finally, add the sliced green onion, red chili pepper, and minced mini cheongyang chili pepper. Stir well and let it simmer for another moment until the flavors meld together. Taste and adjust the seasoning if needed, perhaps with a pinch of salt or a little more doenjang. I didn’t add any extra seasoning as the doenjang provided enough saltiness for my taste. Your delicious and comforting napa cabbage doenjang guk is now ready!
