Gyeoulcho Doenjang Guk (Winter Greens Soybean Paste Soup)
A savory soybean paste soup made by simmering winter cabbage greens in a broth of dried shrimp and dried kelp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A savory soup for 2 to 3 servings made with in-season winter cabbage greens. Toasting dried shrimp until crisp removes any fishy odor, yielding a clear broth with deep savory flavor. It is an easy way to enjoy the pleasantly bitter, nutty flavor of simple ingredients.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Winter Greens Soybean Paste Soup
- Winter cabbage greens (gyeoulcho)2 handfuls, 150 g
- Commercial doenjang (Korean soybean paste)1 tbsp
- Gochugaru (Korean chili flakes)0.5 tbsp
- Minced garlic1 tsp
- Broth5 cups
- Salta little
Broth
- Dried shrimp1/2 cup
- Dried kelp (dasima)1 piece (10 cm square)
- Water6 cups
Winter Greens Salad
- Winter cabbage greens (gyeoulcho)2 handfuls, 150 g
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Soy sauce2 tbsp
- Minced green onion1 tbsp
- Minced garlic1 tbsp
- Vinegar1.5 tbsp
- Sugar1 tsp
- Toasted sesame oil0.5 tbsp
- Water3 tbsp
- Ground toasted sesame seedsa little
- Soak the dried kelp in 6 cups of cold water for about 30 minutes.
- You can make the broth with dried anchovies instead of shrimp.
- If using homemade doenjang, you will need to reduce the amount.
- It is also nice to season the salad with sand lance fish sauce instead of soy sauce.
Steps
Trim the winter cabbage greens, wash thoroughly, and cut into bite-sized lengths.
Toast half a cup of dried shrimp in an oil-free pan until crisp.
Toasting damp shrimp like this removes off-flavors and fishy odors.
You can also make the broth using dried anchovies instead of dried shrimp.
Soak the dried kelp in 6 cups of cold water for about 30 minutes, then add the shrimp and bring to a boil.
Once it starts boiling, remove the dried kelp and simmer over low heat for about 5 minutes.
Strain the finished broth through a sieve to collect only the clear broth.
Dissolve the doenjang into the broth and bring to a boil.
I used commercial doenjang. If you are using homemade doenjang, you will need to reduce the amount.
Add the winter cabbage greens...
Add the minced garlic and gochugaru, then simmer over low heat for at least 5 minutes.
If it tastes bland, season with salt. I added a little salt.
The savory winter greens soybean paste soup is done.
Winter greens salad (2-3 servings): 150 g winter cabbage greens (two handfuls)
Seasoning: 2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp minced green onion, 1 tbsp minced garlic, 1.5 tbsp vinegar, 1 tsp sugar, 0.5 tbsp toasted sesame oil, 3 tbsp water, a little ground toasted sesame seeds
Wash the winter cabbage greens and cut into bite-sized lengths.
Mix all the seasoning ingredients together, except for the minced green onion and sesame seeds.
In a bowl, add the winter cabbage greens, minced green onion, ground toasted sesame seeds, and seasoning sauce, then toss well.
It is also great to toss them with sand lance fish sauce instead of soy sauce.
Feel free to adjust the dressing to suit your taste.
Sweet and tangy winter greens salad.
Ppunwife's tips
- Toasting damp shrimp like this removes off-flavors and fishy odors.
- You can prepare bomdong cabbage salad and bomdong doenjang soup the exact same way.
FAQ
Can I use dried anchovies instead of shrimp for the broth?
Yes, you can make the broth with dried anchovies instead of dried shrimp.
Is there anything to keep in mind when using homemade doenjang?
Homemade doenjang can be saltier than commercial doenjang, so it is best to reduce the amount to adjust the seasoning.
Can I use bomdong cabbage instead of winter cabbage greens?
Yes, you can make the soup using bomdong cabbage with the exact same cooking method.
How do you remove the fishy smell from dried shrimp?
Toasting them in a dry, ungreased pan until crisp eliminates off-flavors and fishy odors.
