Napa Cabbage Doenjang Soup
This soup combines napa cabbage and doenjang for a deep, earthy flavor. Tender cabbage adds gentle sweetness and a comforting finish.
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.
Tips
Nutrition (per serving)
Variations
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Water Parsley Doenjang Guk
Spring doenjang soup with aromatic water parsley, refreshing and earthy with the herb's distinctive fragrance.
Dried Radish Greens Doenjang Soup
A doenjang soup made with dried radish greens (siraegi). The slightly chewy dried greens absorb the savory fermented paste, creating a deeply satisfying bowl.
Kabocha Squash Doenjang Soup
A doenjang soup featuring sweet kabocha squash. The squash's natural sweetness and creamy texture complement the fermented paste's savory depth.
Chive Doenjang Soup
A simple doenjang soup enriched with Korean chives. The pungent, herbaceous chives add an aromatic dimension to the fermented broth.
Spring Cabbage Doenjang Soup
A spring doenjang soup made with young, sweet cabbage harvested in early spring. Its freshness and mild flavor pair naturally with the savory fermented paste.
Wild Aster Doenjang Soup
Spring wild aster doenjang soup with a distinctive bitter, fragrant herb that pairs beautifully with the savory broth.
Adjust Servings
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