Soybean Paste Soup with Baby Napa Cabbage(Eolgari Doenjangguk)
….My family loves Baechu(napa cabbage) Doenjangguk. Baby napa cabbage and napa cabbage are different types of vegetables. Baby napa cabbage tastes nutty and napa cabbage tastes sweet and little crunchy during winter season. Korean meals are usually served with rice, soup, and other side dishes. My husband wanted to eat eolgari doenjangguk a few weeks ago. I bought baby napa cabbage at that time. The quality was great so I also made kimchi with them…. haha. Today, I have to make eolgari doenjangguk for JOHN. He emptied a bowl deliciously.
Servings: 4–5
Times: 30 minutes plus 1 hour 30 minutes for making anchovy broth
Ingredients:
- 5 cup baby Napa cabbages, parboiled and cut into 2 inches
- 6 cup anchovy broth
- 2/3 cup beef brisket(or beef Sirloin), sliced thinly
- 1 Ts garlic, minced
- 1 cup rice water(ssal ddeummul)
- 1.5 Ts gukganjang
- 1 Ts mixed fish sauce(gukganjang: tuna sauce: fish sauce= 1: 1: 1)
- 1 /8 cup Korean soybean paste
- 1 ts chili pepper powder
- 1/2 cup green onion, cut into 1 inch
- sea salt to taste
- 4 cup steamed rice
Cooking Instructions:
1. Heat a pot with medium high heat and add the anchovy broth, rice water, Korean soybean paste, and chili powder into the pot to boil it. (When adding the soybean paste, use a strainer to remove bigger bean pieces from the soup)
2. Remove any floating bubbles with a spoon.
3. Add the beef into the pot to boil it for 2–3 minutes until the beef is cooked.
4. Add the parboiled baby Napa cabbages and garlic into the pot to boil them 5 minutes and heat down the pot to medium heat to boil them 10 minutes with a lid.
5. Add the green onion into the pot to boil them 1–2 minutes.
6. Turn off the heat and serve it with steamed rice.
You can also view this recipe on instagram.
