Cabbage Doenjang Soup - Mixing the Vegetables with Seasoning Paste First Makes It Sweet and Rich

Steps

1. 1

   In a pot, add 1.5L of water, 1 sheet of dried kelp, and 15 dried anchovies in a soup stock bag to make broth. Once boiling, remove the kelp and continue simmering on medium-low heat for 10 more minutes.

2. 2

   Prepare and chop the vegetables.

3. 3

   Make a seasoning paste with 2T of doenjang, 1T of tuna sauce, 1T of red chili powder, and 1T of minced garlic. Making this in advance allows the broth to become richer.

4. 4

   In a bowl, mix the cabbage, onion, green onion, cheongyang chili peppers, and the seasoning paste together.

5. 5

   Remove the anchovies from the broth, add all the seasoned cabbage, and boil uncovered for 5 minutes. The cabbage needs time to wilt.

6. 6

   Once the cabbage has cooked through, add the tofu, cover, and simmer for 15 minutes.