CABBAGE DOENJANG GUK

CABBAGE DOENJANG GUK

#SIAintheKitchen

Ever have too much napa cabbage on your hands? I find that this happens to me all too often. Why are napa cabbages so big!? I only need a little bit of hot pot or a stir fry but alas, I’m always left with at least half a head leftover!

Korean cabbage doenjang guk is the perfect way to use up that leftover cabbage that may have been hiding in the back of your crisper. It’s a simple doenjang (Korean soybean paste) and cabbage soup that is typically eaten with rice. Not only is this super easy to make, it also costs literally nothing! It’s delicious and umami-laden and may serve as a light meal or even a side dish.

The gochujang and gochugaru are not necessary and by no means traditional. This dish is actually quite mild but I always love a bit of extra spice and will jump at any chance to throw this in.

If you want, you can also make this with rice water (the water you wash your rice with). The extra starchiness slightly thickens the soup and lends some body to the soup. Either way, it’s great for these chilly winter days!

CABBAGE DOENJANG GUK - serves 2

• 1 tsp vegetable oil

• 2 cloves garlic, minced

• 4 cups water

• 4 tbsp doenjang

• 2 tbsp gochujang

• 1/4 tsp gochugaru

• 1 tsp dashi powder

• 1/2 head Napa cabbage, chopped into 2” pieces

• 2 green onions, sliced

1. Heat the vegetable oil over medium heat and add in the garlic. Saute gently and stir frequently to avoid burning.

2. Add the water to bring to a light boil. Add the doenjang, gochugaru and dashi powder. I like to smash the doenjang along the side of my pan to help it dissolve faster.

3. Once full dissolved, add the napa cabbage to the pot. Allow to cook at a simmer for 20 minutes or until the cabbage is tender. Top with green onions and eat with steamed white rice.