Hearty and Delicious Ugeoji Doenjang Guk (Korean Dried Soybean Leaf Soup)
A Flavorful Ugeoji Doenjang Guk Made with Sweet Winter Cabbage, Perfect for a Hearty Rice Bowl
This Ugeoji Doenjang Guk is made with tender, sweet winter cabbage that has been blanched and frozen, bringing out a wonderful depth of flavor. It’s incredibly convenient for busy mornings as you can simply take it from the freezer and simmer it. Perfect for a satisfying meal, especially when mixed with rice, this sweet cabbage and soybean paste soup is sure to become a family favorite.
Main Ingredients
- 300g blanched dried soybean leaves (ugeoji)
- 1.2L water
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp shiitake mushroom powder
- 1 Tbsp dried anchovy and shrimp powder
- 2 red chilies
- 2 green chili peppers (like Cheongyang peppers)
Cooking Instructions
Step 1
First, prepare the chilies that will add flavor to the soup. Wash the red and green chilies thoroughly. Then, remove the seeds and thinly slice them diagonally. This preparation will allow the mild spiciness of the chilies to infuse the broth, adding a pleasant savory kick.
Step 2
Next, create the soup base by dissolving the doenjang. Pour 1.2L of water into a pot and bring it to a boil. Once boiling, whisk in the doenjang. Tip: For a smoother soup, you can dissolve the doenjang through a fine-mesh sieve before adding it to the pot. Since the flavor of doenjang varies by brand, it’s a good idea to start with slightly less than 2 tablespoons and adjust the seasoning later to your preference. Using a good quality doenjang will result in a richer broth.
Step 3
Add the prepared blanched dried soybean leaves (ugeoji) to the pot. If using frozen ugeoji, you can either thaw it beforehand or add it directly to the pot while still frozen. The tender texture of the ugeoji will enhance the overall taste of the soup.
Step 4
Now, add the dried anchovy and shrimp powder, and the shiitake mushroom powder. These powders are key to adding a deep, savory umami flavor to the soup, making it more complex and satisfying. If you don’t have these powders, you can use anchovy or kelp broth as a substitute.
Step 5
Finally, add the minced garlic and let the soup simmer for a moment. Minced garlic helps to eliminate any gamey odors and adds a fragrant aroma to the doenjang guk. Stir everything well to combine the ingredients.
Step 6
Reduce the heat to medium-low and let the soup simmer gently for about 15 minutes. This slow simmering process will tenderize the ugeoji and allow the flavors to meld beautifully, creating a richer taste. In the last 1-2 minutes of cooking, add the sliced chilies. This will infuse the soup with a touch of heat and a refreshing flavor, completing the dish.
Step 7
Your hearty and flavorful Ugeoji Doenjang Guk is ready! It’s perfect for mixing with a bowl of rice for a warming and filling meal. Enjoy your delicious homemade soup!
