Bomdong Dallae Doenjang Guk (Soybean Paste Soup with Spring Greens)
A clear soup made with nutty spring napa cabbage and fragrant wild garlic simmered in an anchovy-doenjang 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 soup is made by dissolving savory doenjang into anchovy broth, adding spring napa cabbage and soft tofu, and finishing with fragrant wild garlic lightly wilted at the very end. Packed with the flavor of in-season spring greens, it makes a light and gentle soup for breakfast.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Bomdong (spring napa cabbage)150 g
- Dallae (wild garlic)50 g
- Tofu1/4 block, 100 g
- Anchovy broth5 cups
Seasoning
- Homemade doenjang (Korean soybean paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tsp
- Gochugaru (Korean chili flakes)1 tsp
- Prepare only the yellow inner leaves of the spring napa cabbage.
Steps
Prepare the ingredients
Prepare 50g of dallae (wild garlic), just the yellow inner leaves of the bomdong (spring napa cabbage), and 1/4 block of tofu.
Chop the ingredients
Cut the wild garlic into bite-sized pieces, and slice the spring napa cabbage and tofu into small pieces as well.
Boil
Dissolve 1 tbsp of doenjang (Korean soybean paste) into 5 cups of anchovy broth, bring it to a boil, and add the spring napa cabbage.
Once the spring napa cabbage turns tender...
Add 1 tbsp of soup soy sauce (guk-ganjang), 1 tsp of gochugaru (Korean chili flakes), and 1 tsp of minced garlic...
Add the tofu as well, and boil briefly so it heats through and the seasonings blend nicely into the broth.
If it tastes bland, you can adjust the seasoning with a little salt.
At the very end, add the wild garlic and cook just until wilted to finish.
Complete
Adding plenty of wild garlic gives the broth an amazing fragrance.
The spring napa cabbage is nutty, the wild garlic is fragrant, and the tofu is soft—it's an absolute party in your mouth.
Just smelling the scent of spring greens feels like healing.
Ppunwife's tips
- If it tastes bland, you can adjust the seasoning with a little salt.
- At the very end, add the wild garlic and cook just until wilted to finish.
FAQ
When should I add the wild garlic?
After boiling the other ingredients and seasonings so they blend well, it is best to add it at the very end of cooking and heat it just until wilted.
Which part of the spring napa cabbage is best to use?
Selecting mainly the yellow inner leaves and cutting them small brings out a tender texture and nutty flavor.
What should I do if the soup tastes too bland after basic seasoning?
After seasoning with doenjang and soup soy sauce, if it still lacks saltiness, simply add a small amount of salt to suit your taste.
Can I use a different broth instead of anchovy broth? AI-generated
Generally, using kelp broth, commercial broth tablets, or vegetable broth will also yield a clean and savory soup.
