Korean Spring Cabbage Soybean Paste Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Rice-rinsing water gives this doenjang broth a faint starchy body and takes the edge off the paste's saltiness.
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Spring cabbage (bomdong) supplies the sweetness at the center of the bowl. Its stems should keep a little bite, while the leaves only need to wilt.
Ingredients
Instructions
- 1
Separate 300 g spring cabbage into stems and leaves, then cut both into bite-size pieces.
Cut the firm tofu into 2 cm cubes and thinly slice the green onion, keeping each prepared ingredient separate.
- 2
Pour 1.2 L rice-rinsing water into a pot and press 3 tbsp soybean paste through a strainer.
Stir well so no large lumps remain, which keeps the broth smoother and evenly seasoned.
- 3
Set the pot over medium heat.
When small bubbles gather around the edges, add 1 tbsp minced garlic and the cabbage stems, then simmer about 2 minutes until the stems bend slightly but still hold shape.
- 4
Add the tofu and wait until the broth returns to a gentle boil, then lower the heat to medium-low.
Simmer about 3 minutes without stirring hard so the tofu stays intact and absorbs flavor.
- 5
Add the cabbage leaves and cook only 1 to 2 minutes, just until they wilt and turn a deeper green.
Do not keep boiling after they sink into the broth, or the leaves can turn mushy.
- 6
Season with 1 tbsp soup soy sauce, then add 0.5 tbsp red chili flakes and the sliced green onion.
Simmer 1 more minute, turn off the heat, and serve hot while the cabbage still has texture.
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