Korean Napa Outer Leaf Soybean Soup
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Doenjang stirred into rice-rinsing water gives this soup a softer, rounder broth.
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The tough outer napa leaves (ugeoji) simmer until they hang limp from a spoon, and a little cheongyang chili at the end leaves a sharp kick.
Ingredients
Instructions
- 1
Squeeze the blanched napa outer leaves lightly so they stay moist but not dripping.
Cut tough stems into bite-size lengths, then massage in 1 tbsp doenjang and 1 tsp perilla oil until the paste reaches between the leaves.
- 2
Pour 1300 ml rice-rinse water into a pot and rub the remaining 1.5 tbsp doenjang through a strainer.
Set over high heat and stir as it warms so no dense paste clumps sink and scorch.
- 3
When the broth boils, loosen the seasoned ugeoji with your fingers or tongs and add it to the pot.
Keep high heat until it returns to a boil, then skim foam from the surface for a cleaner taste.
- 4
Lower to medium heat and simmer for 15 minutes, pressing the greens down so they stay under the broth.
The leaves should darken, and the stems should feel soft enough to press with a spoon.
- 5
Add 1 tablespoon minced garlic and 1 tablespoon soup soy sauce and simmer for 5 more minutes.
Check the broth seasoning and confirm the greens are tender.
- 6
Slice 40 g green onion and 1 Cheongyang chili into thin rounds, add them, and simmer only 2 minutes.
When the sharp onion and chili aroma rises, turn off the heat and serve with plenty of greens and broth.
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blanched napa outer leaves, rice-rinse water
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