Savory Bomdong Doenjang Guk (Soybean Paste Soup with Spring Cabbage)
A clear, deeply savory soup made with blanched spring cabbage tossed in soybean paste and simmered in manila clam broth.
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 →
This comforting soup combines refreshing clam broth with spring cabbage seasoned with doenjang. Mild and gentle on the stomach, it makes a perfect breakfast. You can also add gochugaru or Cheongyang chili pepper for a spicy kick if you like.
- Servings
- 2 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Bomdong (spring napa cabbage)150 g
- Manila clams200 g
- Large green onion (daepa)1/4 stalks
- Water3 cups
Seasoning
- Doenjang (Korean soybean paste)1 tbsp
- Minced garlic1 tsp
- Soup soy sauce (guk-ganjang)a little
- Cut off the root base and separate each leaf to use in cooking.
- Shellfish must be purged of grit to ensure a clean broth.
- You can use anchovy broth instead of clam broth.
Steps
1. Here is what one whole head of bomdong looks like.
With one large head, our family of two can make both soup and a seasoned fresh salad.
Cut off the root base and separate each leaf to use in cooking.
2. Wash the bomdong thoroughly, then blanch it in boiling water with a little salt.
Boil until the stiff stems become tender.
3. Squeeze the water out of the blanched bomdong and cut it into bite-size lengths.
4. Add the doenjang and minced garlic, toss gently to coat, and let it sit for a moment.
5. I bought packaged manila clams that were already purged, so I did not purge them separately.
Shellfish must be purged of grit to ensure a clean broth;
for how to purge them, refer here. ⇒ http://blog.naver.com/ppunwife/140056875839
6. Add 3 cups of water and the manila clams together, and once the water begins to boil,
all the clams open up, and the broth turns milky white, turn off the heat.
7. Strain the broth through a sieve, let it sit briefly so any sediment settles to the bottom,
and carefully pour it off, setting only the clear broth aside.
8. Diagonally slice the large green onion.
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9. Pour the clam broth into a pot, and once it boils...
You can use anchovy broth instead of clam broth.
10. Add the seasoned bomdong and bring to a boil.
Once the bomdong cooks until tender, taste and adjust the seasoning with soup soy sauce.
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11. Add the large green onion and simmer briefly...
Depending on your taste, you can also add gochugaru or Cheongyang chili pepper.
12. At the end, add the clams, give it a quick boil, and finish.
Ppunwife's tips
- Shellfish must be purged of grit to ensure a clean broth.
- Strain the broth through a sieve, let it sit briefly so any sediment settles to the bottom, and carefully pour it off, setting only the clear broth aside.
- Depending on your taste, you can also add gochugaru or Cheongyang chili pepper.
FAQ
Can I use a different broth instead of clam broth?
Using anchovy broth instead of clam broth also works very well.
What should I add to make it spicier?
You can add gochugaru or Cheongyang chili pepper to taste while cooking.
How long should I boil the bomdong?
Boil it in salted boiling water until the stiff stems turn tender.
