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Cabbage Doenjang Soup

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Level: Easy

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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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