Korean Young Napa Soybean Paste Soup
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The water left from rinsing rice becomes the soup base.
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Doenjang pressed through a sieve into it loses some of its chalky heaviness and tastes softer. The young napa cabbage looks like far too much when it goes in, then wilts down into the broth within about two minutes.
Ingredients
Instructions
- 1
Cut 300g young napa cabbage into 4cm pieces.
Slice 70g green onion and 10g hot green chili into 0.5cm rounds, then keep them separate so the finishing aromatics can go in at the right time.
- 2
Pour 1400ml rice-rinse water into a pot and set 40g doenjang in a fine strainer.
Press and stir until no firm lumps remain, which keeps the broth smoother and prevents gritty paste from settling.
- 3
Place the pot over medium-high heat.
When bubbles gather around the edges, add 8g anchovy powder and 15g minced garlic, then stir along the bottom so the powder disperses instead of clumping or sticking.
- 4
When the broth reaches a steady boil, add the young napa cabbage and press it gently under the liquid.
It will look crowded at first, but after about 2 minutes the leaves should wilt and fit easily.
- 5
Lower to medium heat and simmer for about 10 minutes, then season with 15ml soup soy sauce.
The cabbage stems should look slightly translucent but still hold their shape, not collapse completely.
- 6
Add the sliced green onion and hot green chili, then simmer only 2 more minutes.
Once their aroma rises and the broth tastes balanced, turn off the heat before the cabbage becomes tough or mushy.
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