Soup & Stew

Doenjang Soup with Taro & Napa Cabbage

Name: Doenjang Soup with Taro & Napa Cabbage
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Taro; 15 g Beef brisket; 10 g Napa cabbage; 2.5 g Green onion; 1.25 g Minced garlic; 1.7 g Gochugaru (Korean chili flakes); 9 g Doenjang (soybean paste); 180 g Water; 1 g Sesame oil; 1 g Salt (for soaking)

배추토란국

A savory autumn soup of taro, beef brisket and napa cabbage in a lightly spicy doenjang broth. Blanch and freeze leftover cabbage for quick soups; soak taro in salted water or blanch in rice water to remove its acrid taste.

🇰🇷 A twist on Doenjang Jjigae — see the classic soybean paste stew recipe →

📝 Step-by-Step Instructions

Peel the taro with a peeler and cut into 3–4 pieces.

Doenjang Soup with Taro & Napa Cabbage — step 1

Cut the beef and cabbage 5 mm wide and slice the green onion diagonally.

Doenjang Soup with Taro & Napa Cabbage — step 2

Soak the taro in light salt water (1 cup water + 1 g salt).

Doenjang Soup with Taro & Napa Cabbage — step 3

Stir-fry the beef and garlic in sesame oil, and when fragrant add the gochugaru and stir-fry briefly.

Doenjang Soup with Taro & Napa Cabbage — step 4

Add the water and dissolve the doenjang.

Doenjang Soup with Taro & Napa Cabbage — step 5

When the broth boils, add the cabbage, taro and green onion and simmer until the taro is tender.

Doenjang Soup with Taro & Napa Cabbage — step 6

📊 Nutrition Facts (per serving)

77.7Calories (kcal)

6.8 gCarbs

6 gProtein

3.1 gFat

564.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.