Savory Spring Cabbage and Soybean Paste Stew
Spring Cabbage Doenjang Soup
Introducing a delightful recipe for a savory and refreshing spring cabbage stew made with the star ingredient: fresh spring cabbage! This soup captures the crisp texture of seasonal spring cabbage and the deep, comforting flavor of doenjang (Korean soybean paste), creating a dish that will have you finishing your rice in no time. It’s easy to make with simple ingredients, perfect for a satisfying meal. Rekindle your appetite with this wonderful spring cabbage doenjang soup – try it today!
Ingredients- 2 heads of spring cabbage
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1/4 fall radish
- Pinch of salt
- Generous amount of green onion
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
Let’s begin with the spring cabbage doenjang soup recipe.
Step 2
First, prepare the spring cabbage. Remove any yellowed outer leaves, wash the cabbage thoroughly, and drain. Cut it into bite-sized pieces, about 2-3 cm wide. Cutting it slightly larger will help retain its crisp texture, which is key to enjoying the fresh flavor.
Step 3
Next, prepare the fall radish. Peel it and slice it thinly into bite-sized pieces, like half-moons or thin wedges. The radish will add a refreshing sweetness to the broth, enhancing its overall flavor.
Step 4
Chop the green onions finely. It’s best to have them ready for adding at the end, so chop them generously to ensure a vibrant green onion aroma.
Step 5
In a pot, heat 2 tablespoons of perilla oil over medium heat. Add the chopped spring cabbage and sauté until it starts to soften slightly. Sautéing the cabbage brings out its natural sweetness and deepens the flavor of the soup.
Step 6
Once the spring cabbage has softened, add 5-6 cups of water (using a standard paper cup for measurement). Add the sliced fall radish and bring the mixture to a boil. You can adjust the amount of water according to your preference.
Step 7
When the soup starts to boil, dissolve 3 tablespoons of doenjang into the broth. For a smoother broth, you can strain the doenjang through a sieve before adding it. Once it boils again, reduce the heat to low and simmer for about 5 minutes, allowing the flavors of the radish and spring cabbage to meld with the doenjang.
Step 8
After simmering, add 1 tablespoon of minced garlic. Taste the soup and season with salt if needed. Be mindful that doenjang is salty, so adjust the salt carefully based on the paste’s saltiness.
Step 9
Finally, add the generous amount of chopped green onions and bring the soup to a quick boil. Avoid overcooking after adding the green onions to preserve their fresh flavor. Your delicious spring cabbage doenjang soup is now ready to be enjoyed!
