IllustrationBaechu-doenjang-guk (Napa Cabbage Soybean Paste Soup)
An everyday Korean soup that brings out the sweetness of napa cabbage against the earthiness of doenjang.
Soups · serves 4
How many servings?
How to make it
- 1
Prep
• Cut the napa cabbage into 4 cm lengths. / • Slice the green onions on the diagonal. / • Remove the innards from the dried anchovies.
- 2
Add the dried anchovies to the water, boil for 12 minutes, then scoop them out.
- 3
Push the doenjang through a strainer into the broth.
- 4
Add the napa cabbage and simmer over medium heat for 20 minutes.
- 5
Add the minced garlic and green onions and simmer 5 minutes more.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Dropping the doenjang in as a lump leaves clumps in the broth.
- Simmering the napa cabbage too briefly means its sweetness never comes out.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
Storage
Keeps 3 days refrigerated.
thebobkim.com/en/recipe/k005 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.