Baechu Doenjang Guk (Soybean Paste Soup with Napa Cabbage)
User Reviews
4.8
Baechu Doenjang Guk (Soybean Paste Soup with Napa Cabbage)
Description
This recipe begins with anchovy broth made by boiling dried anchovies, providing a delicate seafood umami base. The broth is enhanced by stirring in Korean fermented soybean paste (doenjang) and red pepper paste (gochujang), either by dissolving or straining for a smoother texture, then seasoned with Korean soy sauce for depth. Fresh Napa cabbage is cut into substantial pieces and cooked in the broth until tender.
The simmering process softens the cabbage while retaining its mild sweetness. Minced garlic and scallions are added near the end to infuse brightness and aroma, completing the savory profile. Salt and black pepper are adjusted to taste, balancing the fermented bean pastes' strength and subtle spice from gochujang.
This soup is traditionally served as part of a Korean meal, offering a light, nourishing broth with vegetable texture and complex fermented flavors. It pairs well with rice or other side dishes, providing a refreshing contrast to heavier dishes.
Ingredients
- 1/4 Napa cabbage about 1 pound, head, medium size
- 4 cups anchovy broth or beef broth
- 2 tablespoons soybean paste doenjang, Korean
- 1 teaspoon gochujang gochujang, Korean red pepper paste
- 1 tablespoon soy sauce guk ganjang, soup type
- 1 teaspoon garlic minced
- 2 scallions cut into 2 inch lengths
- salt to taste
- black pepper to taste
Instructions
- Make anchovy broth by boiling, uncovered, about 12 medium size dried anchovies in 6 cups of water (or water used to rinse the rice) for 10 minutes. Fish out the anchovies and discard.
- While the broth is being made, cut the cabbage into 2 to 3-inch pieces.
- Stir the soybean paste and red pepper paste in to the broth, or run them through a strainer in the broth. The latter process helps dissolve the pastes easier and catches any big chunks of beans remaining in the soy bean paste. Add the soup soy sauce to the broth.
- Add the cabbage, cover and bring it to a boil. Reduce the heat to medium and cook until the cabbage becomes soft, 1o to 15 minutes. Add the scallions and garlic and cook for an additional 5 minutes. Add salt, if necessary, and pepper to taste.
User Reviews
Overall Rating
4.8
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