Baechu Doenjang Guk (Korean Soybean Paste Soup with Napa Cabbage)



780g napa cabbage (cut into 3-inch pieces)

15g peeled anchovy

2000ml water

3 tbsp doenjang (Korean soybean paste)

1 tsp gochujang (Korean hot pepper paste)

1 tbsp soy sauce for soup

1 tsp salt

¼ tsp ground white pepper

2 stalk spring onion (cut into 2-inch long)

1 tsp chopped garlic

Preparation Instructions:

  1. Add 2000ml of water and peeled anchovy to a pot and bring to a boil. Turn heat to low and continue to simmer for 10 minutes.
  2. Discard the anchovy.
  3. Add in doenjang, gochujang and soy sauce for soup. Stir to combine.
  4. Add in napa cabbage and continue to simmer on medium high heat until the napa cabbage turn soft.
  5. Add in spring onion and chopped garlic and continue to simmer for 5 minutes.
  6. Season with salt and ground white pepper.
  7. Dish out and serve with rice and kimchi.

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