Korean Young Napa Soybean Paste Soup
Eolgari doenjang-guk is a soybean paste soup built on rice-rinse water, which softens the broth and adds a mild starchy sweetness. Young napa cabbage goes in near the end so it keeps its fresh, slightly grassy flavor without turning mushy. Anchovy powder lays down a quiet umami base, while a sliced cheongyang chili brings gentle heat that lingers on the finish. A scattering of green onion rounds out the bowl, making it a reliable weeknight soup that pairs well with plain steamed rice.
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Instructions
- 1
Cut young napa into 4 cm pieces and finely slice green onion and chili.
- 2
Add rice-rinse water to a pot and dissolve doenjang through a strainer.
- 3
Add anchovy powder and garlic; once boiling, add the napa greens.
- 4
Simmer on medium heat for 12 minutes and season with soup soy sauce.
- 5
Add green onion and chili, simmer 2 more minutes, then serve.
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