Korean Napa Cabbage Doenjang Soup
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Everything in this napa cabbage doenjang soup is easy to find, and half a spoonful of gochujang gives the broth a reddish tint and a mild heat.
Read more
Doenjang brands differ a lot in saltiness. The paste goes in light at first, and the pot is adjusted with more doenjang or water at the end.
Ingredients
Instructions
- 1
Cut 350g baby cabbage into 4cm lengths and 180g tofu into 2cm cubes.
Separate the thicker stems from the softer leaves for staggered cooking.
- 2
Bring 1.5L anchovy stock to a boil over high heat, then press 2.5 tbsp doenjang through a strainer.
Straining prevents lumps and keeps the broth clear.
- 3
Add 0.5 tbsp gochujang and 1 tbsp minced garlic.
Simmer over medium heat for 2 minutes to mellow the paste flavor and develop a subtle red color.
- 4
Add the cabbage stems and simmer over medium heat for 8 minutes to draw out natural sweetness.
Once the stems turn translucent, add the leaves.
- 5
Add the tofu and cook 5 more minutes, then add 1 sliced chili pepper and 1 green onion stalk cut on the diagonal.
- 6
Taste and adjust by adding more doenjang or water to balance.
Turn off the heat and serve right away. Saltiness varies by brand, so always taste before serving.
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Tips
Variations
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