Soups & Stews

Napa Cabbage Soybean Paste Soup배추된장국

Name: Napa Cabbage Soybean Paste Soup
Cuisine: Korean
Ingredients: 20 g Napa cabbage; 30 g Tofu; 20 g Onion; 10 g Green onion; 5 g Dried anchovy; 1 g Green chili pepper; 0.5 g Garlic; 0.5 g Ginger; 2 g Doenjang; 300 ml Water

A light soybean paste soup with napa cabbage, tofu, onion, green onion, and chili simmered in anchovy broth and rice-rinsing water.

Napa Cabbage Soybean Paste Soup — Korean recipe photo

Ingredients

Napa cabbage20 g Napa cabbage
Tofu30 g Tofu
Onion20 g Onion
Green onion10 g Green onion
Dried anchovy5 g Dried anchovy
Green chili pepper1 g Green chili pepper
Garlic0.5 g Garlic
Ginger0.5 g Ginger
Doenjang2 g Doenjang
Waterpantry300 ml Water

Instructions

1
Cut the napa cabbage, onion, and tofu into bite-size pieces, and slice the green onion and Cheongyang chili diagonally.
2
Simmer the reserved onion skins, green onion roots, and dried anchovies to make a broth, then strain it.
3
Place the tofu in boiling water for about 10 minutes to reduce its salt content.
4
Heat sesame oil in a pot and stir-fry the napa cabbage, then add the rice-rinsing water and broth and bring to a boil.
5
Add the tofu, onion, green onion, and chili.
6
Season with the soybean paste, minced garlic, and ginger juice.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Napa cabbage: Bok choy or green cabbage can work in some cooked dishes, but texture and water content differ.
Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Onion: Shallot or leek works with a different aroma.
Green onion: Chives or a small amount of leek can work, with a different flavor.
Dried anchovy: Use anchovy broth or a small amount of fish sauce; the result will differ.

Nutrition & source