I know it’s spring and it may seem weird to be adding soup recipes. But where we live spring has plenty of cooler days so we continue to make soups even in May. Plus, in Korea, soups are eaten often and year round. So here’s another favorite of my family.
It’s baechu doenjang guk, or cabbage and soybean paste soup. The recipe I use originated from koreanfood.about.com, but I’ve made some adjustments. Still it’s an easy and fairly quick meal.
1 head Napa cabbage, chopped
4 cups broth (I use anchovy broth because it’s lower in sodium. But beef broth works well too.)
4 Tbsp. doenjang (Korean soybean paste)
2 tsp. garlic, minced
2 tsp. black pepper (I use less since my son feels the pepper makes it too spicy.)
2 scallions, chopped
Bring broth to a boil. While broth is very hot, add doenjang, stirring to dissolve. Once paste is dissolved, add cabbage and garlic. Cook until cabbage is tender, about 20 minutes. Remove from heat and add black pepper and scallions. Serve with rice, which can be mixed into individual bowls of guk. this recipe serves 4 and is easily doubled.
The recipe I use for anchovy broth is from Quick and Easy Korean Cooking. If you’d like to see a tutorial on making baechu doenjang guk, visit maangchi.com and search for the recipe. She also uses anchovy broth in this recipe.