Korean Napa Cabbage Doenjang Soup
Baechu doenjang guk is a foundational Korean soup where napa cabbage simmers in anchovy-kelp stock seasoned with doenjang. Straining the doenjang through a sieve as it dissolves into the broth keeps the liquid clear while extracting its full fermented flavor. The cabbage stems go in first and cook for five minutes to release their sweetness before the leaves and cubed tofu are added. A small spoonful of gochujang introduces a mild heat and a reddish tint that adds visual and flavor complexity. Sliced cheongyang chili and scallion enter in the last two minutes, contributing sharpness without becoming soft. Since doenjang saltiness varies between brands, starting with a conservative amount and adjusting by taste prevents over-seasoning. As the cabbage softens completely, its natural sweetness seeps into the broth and balances the deep, earthy character of the fermented paste.
Adjust Servings
Instructions
- 1
Cut napa cabbage into 4 cm pieces and tofu into cubes.
- 2
Dissolve doenjang through a strainer into boiling anchovy broth.
- 3
Add gochujang and garlic, simmering 2 minutes to round out the paste flavor.
- 4
Add cabbage and simmer 8 minutes on medium to draw out sweetness.
- 5
Add tofu, simmer 5 more minutes, then add chili and green onion.
- 6
Taste and adjust thickness with water or a bit more paste as needed.
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Tips
Nutrition (per serving)
Variations
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