Baechu Doenjangguk (Napa Cabbage Soybean Paste Soup)
Baechu Doenjangguk is a savory, clean-tasting soybean paste soup made by dissolving doenjang into anchovy-kelp broth and simmering it with napa cabbage and tofu. It develops deep flavor from just basic ingredients, making it an easy, comforting soup to cook often.
Ingredients
Main
- Napa cabbage leaves5 leaves
- Tofu1/2 block
- Green onion1 handful, sliced
- Doenjang (soybean paste)2 tbsp
- Minced garlic1/2 tbsp
- Dried anchovies (for broth)8
- Dried kelp2 sheets
- Water700ml
Directions
- 1
Soak the napa cabbage leaves in water for at least 5 minutes to remove any pesticide residue, then rinse under running water.
- 2
Put 700ml of water, 8 dried anchovies for the broth, and 2 pieces of dried kelp into a pot.
- 3
Simmer over medium heat for about 10 minutes, then remove the kelp.
- 4
Cut the napa cabbage into thin, long strips so it stays easy to eat and keeps its texture, and cut the tofu and green onion into bite-size pieces as well.
- 5
Remove the anchovies from the broth, strain 2 tbsp of doenjang through a sieve into the broth, and bring it to a boil over high heat. Dissolve it thoroughly with no lumps for a clean broth.
- 6
Once the broth comes to a boil, lower to medium heat, add the sliced napa cabbage, and simmer for about 5 minutes until the cabbage turns translucent and soft.
- 7
Add 1/2 tbsp minced garlic, the tofu, and the green onion, and simmer for about 10 more minutes over medium heat to finish the savory baechu doenjangguk.
Tips
Baechu doenjangguk is a soup whose charm lies in its familiar flavor rather than special ingredients. Adding beef brisket or clams can give it a different twist. Since the saltiness and savoriness vary by brand of doenjang, adjust the seasoning at the end with salt or soup soy sauce if needed.