Korean Young Napa Soybean Paste Stew
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Young napa cabbage (eolgari) takes center stage in this doenjang jjigae, wilting into the broth and releasing a mild sweetness.
Read more
The stock is built from dried anchovies and kelp, then seasoned with fermented soybean paste for a full-bodied base. Firm tofu and onion add substance, while a green chili provides a sharp finish. Eolgari is a tender spring-harvested young cabbage with soft fibers and a pronounced natural sweetness, so when combined with the savory doenjang broth it contributes a mellow, round flavor without any bitterness. Adding a generous amount of tofu helps the cubes absorb the saltiness of the paste and brings the entire soup into a well-balanced, smooth finish that pairs naturally with steamed rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 300g of young napa cabbage and cut it into 4cm pieces, keeping the thicker stems slightly separate.
Dice 120g of onion into 1.5cm pieces, then cut 250g of firm tofu and the green chili into bite-sized pieces.
- 2Control
Put 900ml of water, 12g of dried anchovies, and one piece of kelp in a pot over high heat.
Once it boils, lower to medium heat and simmer for 10 minutes, then remove everything before bitterness develops.
- 3Control
Press 2 tablespoons of doenjang through a fine strainer into the broth and boil over medium heat for 3 minutes.
Break up any lumps with a ladle so the paste does not sink and stick to the bottom.
- 4Control
Add the onion first and simmer for 2 minutes to release its sweetness.
Add the cabbage stems, then place the leaves on top and cook for about 5 minutes, just until the greens wilt and soften.
- 5Control
Add the tofu, 1 tablespoon of minced garlic, and the green chili, then simmer over medium-low heat for 4 more minutes.
Stir gently around the edges so the tofu warms through without breaking apart.
- 6Finish
Taste the broth and adjust the saltiness with the remaining 1 tablespoon of doenjang.
Turn off the heat when the cabbage is tender and the tofu has absorbed the broth, then serve the stew hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tender young napa cabbage wilts into a mild, sweet eolgari doenjang jjigae.
- Finish cue
- Turn off the heat when the cabbage is tender and the tofu has absorbed the broth, then serve the stew hot.
- Avoid this
- Break up any lumps with a ladle so the paste does not sink and stick to the bottom.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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