Hearty Baechu Doenjang Guk (Cabbage Soybean Paste Soup) for Winter
A hearty and savory soup made by simmering sweet in-season baby napa cabbage and tofu in a 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 savory soup is made by simmering sweet in-season baby napa cabbage and tofu together. Dissolving doenjang into anchovy broth and boosting the umami with fish sauce creates a comforting soup that sits gently on your stomach. Mild and clean-tasting, it is wonderful as a hearty breakfast dish.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Baby napa cabbage1/2 head, 200 g
- Tofu150 g
- Large green onion (daepa)white part
- Spicy red chili pepper1
- Anchovy broth5 cups
Seasoning
- Homemade doenjang (Korean soybean paste)1 1/2 tbsp
- Soup soy sauce (guk-ganjang) (or sand lance fish sauce)1 tbsp
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- You can also use zucchini or mushrooms, or swap the tofu for seafood like Manila clams.
- Instead of pre-made broth, you can boil 5 cups of water with 2 broth tablets.
Steps
Prepare the ingredients
This is about 1/2 head of yellow baby napa cabbage, along with tofu, large green onion (daepa), and spicy red chili pepper.
You can also use zucchini or mushrooms, or swap the tofu for seafood like Manila clams.
Cut the ingredients
I cut the baby napa cabbage lengthwise into long strips, like for geotjeori.
Cut the tofu into thick, bite-sized pieces, and diagonally slice the green onion and red chili pepper.
Simmer
I thawed the frozen broth I made during kimchi-making season and brought 5 cups of it to a boil.
Instead of pre-made broth, you can boil 5 cups of water with 2 broth tablets.
Because the homemade doenjang had a lot of chunks, I dissolved 1 1/2 tbsp of it through a fine strainer.
Add the cabbage, 1 tbsp of minced garlic, and 1 tbsp of soup soy sauce (guk-ganjang) or sand lance fish sauce...
Simmer until the cabbage is tender.
Finally, add the tofu, 1 tbsp of gochugaru (Korean chili flakes), green onion, and red chili pepper, then bring to a quick boil.
Rather than seasoning doenjang guk only with soup soy sauce, adding a bit of fish sauce really brings out the umami.
Finish
Piping-hot, savory baechu doenjang guk is done.
A clean-tasting doenjang guk like this is simple to make and light on the stomach, so it makes a great morning soup.
I reheated the one bowl left over from making it the day before yesterday, and it tasted even better as the doenjang flavor had soaked into the cabbage.
With every bite, the cabbage also releases a subtle, nutty sweetness.
Ppunwife's tips
- Rather than seasoning doenjang guk only with soup soy sauce, adding a bit of fish sauce really brings out the umami.
FAQ
What should I do if I don't have anchovy broth?
You can easily substitute it by boiling 5 cups of water with 2 store-bought broth tablets.
Can I use other ingredients instead of tofu?
You can suit your taste by using seafood like Manila clams, or zucchini and mushrooms, instead of tofu.
What seasonings can I use instead of soup soy sauce?
You can use sand lance fish sauce instead of soup soy sauce, and adding fish sauce helps enhance the umami flavor.
