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Korean spicy cabbage soybean paste soup

Spicy Korean Soybean Cabbage Soup

Ingredients

* 3-4 cups napa cabbage

* 2 tbsp doenjang

* 1 tbsp gochujang

* 1 anchovy stock tablet

* 5 cups water

* 2 cloves garlic, minced

* 1 fresh jalapeño, thinly sliced

Full recipe will be linked on my bio

#cabbage #koreanrecipes #healthyrecipes

3/8 Edited to

Korean spicy cabbage soybean paste soup is a comforting dish that combines the unique flavors of fermented soybean paste (doenjang) and spicy chili paste (gochujang) to create a rich, savory broth. Using napa cabbage provides a mild sweetness and tender texture that balances the bold spices. In my experience, the addition of an anchovy stock tablet adds a subtle umami depth that elevates the soup's complexity without overpowering its freshness. When preparing this soup, I like to simmer the broth long enough for the flavors to meld, but still keep the cabbage slightly crisp for texture contrast. The minced garlic and sliced fresh jalapeño contribute layers of aroma and heat—adjust the jalapeño quantity depending on your spice tolerance. This recipe is not only delicious but also packed with nutrients, making it a wholesome choice especially during colder seasons. Moreover, you can personalize this dish by adding tofu cubes or thinly sliced mushrooms, which absorb the flavorful broth beautifully. For those interested in authentic Korean cuisine, this kimchi-free soybean paste soup offers an excellent introduction to traditional fermentation flavors. Overall, it’s a satisfying, healthy, and easy-to-make meal that I recommend everyone try at home.

1 comment

where are you getting the anchovy tablets?

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