….This doenjang based soup made with Napa cabbage. It’s especially popular during the fall, winter kimchi making season when Napa cabbages are abundant. My daughter ANNE loves this soup with beef broth. I will save one bowl for her….Korean meals are usually served with rice, soup, and other side dishes. Just in case you don’t know what doenjang is, it is a Korean fermented soy bean paste. Baechu doenjangguk is the most basic soup and every Korean loves it.
Time: 30 minutes plus 3 hour for making beef broth
- 6 cup beef broth
- 5 cup Napa cabbage, cut
- 1/4 cup onion, sliced
- 1 Ts garlic, minced
- 1/2 cup green onion, cut into 1 inch
- 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 cup rice water(ssal ddeummul)
- sea salt to taste
- Make the beef broth and set aside the beef broth and meat separately.
2. Heat a pot with high heat and add the beef 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)
3. Put the Napa cabbage into the pot and boil it.
4. Add the gukganjang and mixed fish sauce and keep boiling it for 10 minutes.
5. Add the meat, onion, and garlic into the pot to boil it for 5 minutes.
6. Add some sea salt if it is too bland and add the green onion into the pot to boil it for 5 more minutes.
7. Serve it.
You can also view this recipe on instagram.