Cabbage Doenjang Soup - Season Without Squeezing Out the Water for a Richer Broth

Steps

1. 1

   Boil 1.2 liters of water in a pot and add 2 tablespoons of fine salt.

2. 2

   Add all the cabbage leaves and boil for 6 minutes, flipping once in the middle.

3. 3

   Drain the cooked cabbage in a strainer and rinse with cold water 3 times, then let it drain briefly.

4. 4

   In another pot, add 1.2 liters of water with kelp and anchovies and boil for 10 minutes to make broth.

5. 5

   Without squeezing the water out, cut the cabbage into bite-sized pieces.

6. 6

   Add doenjang, minced garlic, and gochugaru and mix thoroughly.

7. 7

   Add the seasoned cabbage (200g) to the broth and boil for another 10 minutes.

8. 8

   Once the cabbage is soft, season with a pinch of seasoned salt, add tofu and green onion, and boil for 1 more minute to finish.