Napa Cabbage Soybean Paste Stew
How to Make Crispy and Sweet Napa Cabbage Soybean Paste Stew
This Napa Cabbage Soybean Paste Stew is a delightful dish featuring the crispy texture and natural sweetness of napa cabbage combined with a rich, savory soybean paste broth. Napa cabbage, also known as ‘al-baechu’, has a stronger sweetness and firmer texture than regular cabbage, making it an excellent addition to stews. The harmony between the deep broth and the crisp cabbage is truly a rice-stealer! Here’s an easy recipe for a Napa Cabbage Soybean Paste Stew that the whole family can enjoy.
Main Ingredients- 1/4 head Napa cabbage (al-baechu)
- 2 Tbsp Soybean paste (Doenjang)
- 500ml Anchovy-kelp broth
- 1/2 block Firm tofu
- 1/4 Zucchini
- 1/4 Onion
- 1 Green chili pepper
- 1/2 Red chili pepper
- 1/4 Scallion
Cooking Instructions
Step 1
Wash the napa cabbage thoroughly and cut it into bite-sized pieces (about 3-4 cm). Dice the tofu, zucchini, and onion into similar sizes. Slice the green and red chili peppers diagonally, and finely chop the scallion.
Step 2
Pour the anchovy-kelp broth into a pot and dissolve the soybean paste. It’s important to mix the soybean paste well so there are no lumps.
Step 3
Once the broth begins to boil, add the napa cabbage and cook until it softens slightly, allowing its natural sweetness to infuse the broth. Simmer until the cabbage is tender.
Step 4
When the napa cabbage is somewhat cooked, add the diced zucchini, onion, and tofu to the pot and continue to simmer. Reduce the heat to medium and cook until all ingredients are tender.
Step 5
As the broth reduces and all ingredients are cooked, season the stew to your preference with red pepper flakes, minced garlic, and soy sauce for soup, if desired. You can omit these if you prefer a cleaner taste.
Step 6
Finally, add the chopped scallions, green chili peppers, and red chili peppers, and simmer for another minute. Your delicious Napa Cabbage Soybean Paste Stew is ready! Enjoy it with a warm bowl of rice.
