United by Taste
Recipe photo for Baechu-Doenjangguk

Baechu-Doenjangguk

by United by Taste

Baechu-Doenjangguk

by United by Taste

πŸ‡°πŸ‡· South Korea Β·Asia
Prep
Cook
Total
4 portions
Baechu-Doenjangguk is a humble, deeply comforting Korean soup made with napa cabbage and doenjang (fermented soybean paste). This everyday home-style guk has a gentle, earthy savoriness from the doenjang, brightened by anchovy-kelp broth and finished with garlic and scallions. Often served as part of a Korean meal with rice and banchan, it is the kind of warming soup Korean families make on busy weeknights.

Ingredients

Anchovy-Kelp Broth

6 cup water
10 piece dried anchovies large, for broth, heads and guts removed
1 piece dried kelp (dasima/kombu) about 4x4 inch square

Soup

0.5 piece napa cabbage about 1 lb, cut into bite-sized pieces
3 tbsp doenjang (Korean fermented soybean paste) adjust to taste and brand saltiness
1 tsp gochugaru (Korean chili flakes) optional, for color and mild heat
1 tbsp garlic minced
0.5 piece onion thinly sliced
1 piece green chili pepper sliced, optional
0.5 package tofu medium-firm, cubed, optional
2 piece scallions chopped

Ingredients

4 portions

Anchovy-Kelp Broth

6 cupwater
10 piecedried anchovies large, for broth, heads and guts removed
1 piecedried kelp (dasima/kombu) about 4x4 inch square

Soup

0.5 piecenapa cabbage about 1 lb, cut into bite-sized pieces
3 tbspdoenjang (Korean fermented soybean paste) adjust to taste and brand saltiness
1 tspgochugaru (Korean chili flakes) optional, for color and mild heat
1 tbspgarlic minced
0.5 pieceonion thinly sliced
1 piecegreen chili pepper sliced, optional
0.5 packagetofu medium-firm, cubed, optional
2 piecescallions chopped

Instructions

Make the broth

  1. 1

    Simmer anchovy and kelp

    Add water, dried anchovies (heads and dark guts removed to avoid bitterness), and the piece of dried kelp to a pot. Bring to a gentle boil over medium-high heat, then reduce and simmer for about 7 minutes.

  2. 2

    Remove the kelp and anchovies

    Remove the kelp after 5-7 minutes (boiling kelp too long makes the broth slimy and bitter). Continue simmering the anchovies for another 3-5 minutes, then strain them out, leaving a clean, savory broth.

Build the soup

  1. 1

    Dissolve the doenjang

    Add the doenjang to the hot broth, pressing it through a fine sieve or a Korean strainer ladle so it dissolves fully without lumps. Stir in the gochugaru if using.

  2. 2

    Add cabbage and aromatics

    Add the napa cabbage and sliced onion to the broth. Bring back to a boil, then simmer for 10-15 minutes until the cabbage is tender and the soup has taken on a rich, earthy flavor.

  3. 3

    Add garlic, tofu and chili

    Stir in the minced garlic, cubed tofu, and sliced green chili. Simmer for another 3-5 minutes to let the flavors meld. Taste and adjust with more doenjang or a pinch of salt if needed.

  4. 4

    Finish and serve

    Add the chopped scallions and turn off the heat. Serve hot in bowls alongside steamed rice and banchan.

Credits & Inspiration

  • Maangchi

    Reference for the anchovy-kelp broth base and doenjang dissolving technique

  • Korean Bapsang

    Guidance on napa cabbage proportions and home-style simmering method

  • My Korean Kitchen

    Reference for doenjang flavor balancing and garnish suggestions

  • Kimchimari

    Insight on traditional broth timing and removing kelp early

  • Beyond Kimchee

    Reference for adding garlic and scallions at the end for freshness

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