Korean Spring Cabbage Soybean Paste Soup
Spring cabbage and doenjang are simmered in rice-rinsing water, which adds a subtle starchy body to the broth. The thicker cabbage stems go in first to soften properly, while the tender leaves are added later to preserve their natural sweetness. Tofu, a touch of red chili flakes, and green onion round out the bowl, making it a seasonal home-style soup with layered flavor and gentle warmth.
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Instructions
- 1
Cut spring cabbage into bite-size pieces, dice tofu, and slice green onion.
- 2
Pour rice-rinsing water into a pot and dissolve soybean paste through a strainer.
- 3
When it starts boiling over medium heat, add minced garlic and the thicker cabbage stems first.
- 4
After 2 minutes, add the leafy parts and tofu, then simmer for 5 more minutes.
- 5
Season with soup soy sauce, add chili flakes and green onion, and boil 1 more minute.
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