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Cabbage Doenjang Soup
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Description
This Korean soup (Baechu Doenjang Guk, 배추된장국) is earthy and bit spicy.
From Erica Kastner of Buttered Side Up.
Ingredients
- 4 cups Broth (chicken Or Beef)
- 2 Tablespoons Doenjang (Korean Fermented Soybean Paste)
- ½ teaspoons Gochujang (Korean Fermented Hot Pepper Paste)
- 1 Tablespoon Soy Sauce
- ¼ heads Napa Cabbage, Chopped
- 1 clove Garlic, Minced
- 2 Green Onions, Chopped
- Salt To Taste
Preparation
Put the broth in a medium saucepan and bring to a boil over high heat. Add the doenjang, gochugaru, soy sauce, and cabbage. Cover, return to a boil, and cook until the cabbage is tender. This should take about 10-15 minutes.
Once the cabbage is tender, add the garlic and green onions. Cook 5 more minutes. Taste the soup and add salt if needed.
Store leftovers in the refrigerator for up to 1 week.
Recipe adapted from Korean Bapsang.
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