Soup & Stew

Napa Cabbage Doenjang Soup with Rice Water

Name: Napa Cabbage Doenjang Soup with Rice Water
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Napa cabbage; 30 g Tofu; 20 g Onion; 10 g Green onion; 5 g Dried anchovies; 1 g Cheongyang chili pepper; 0.5 g Minced garlic; 0.5 g Ginger juice; 2 g Doenjang (soybean paste); 60 ml Rice water; 300 ml Water; a little Sesame oil

배추된장국

A gentle doenjang soup of napa cabbage, onion and tofu in a broth of rice water and anchovy stock made from onion skins and green onion roots, seasoned with garlic and ginger. Blanching the tofu first removes some of its salt.

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

📝 Step-by-Step Instructions

Cut the cabbage, onion and tofu into bite-sized pieces and slice the green onion and chili diagonally.

Napa Cabbage Doenjang Soup with Rice Water — step 1

Simmer the leftover onion skins, green onion roots and anchovies in the water to make a broth, then strain.

Napa Cabbage Doenjang Soup with Rice Water — step 2

Simmer the tofu in boiling water for about 10 minutes to draw out its salt.

Napa Cabbage Doenjang Soup with Rice Water — step 3

Sauté the cabbage in sesame oil in a pot, then add the rice water and broth and bring to a boil.

Napa Cabbage Doenjang Soup with Rice Water — step 4

Add the tofu, onion, green onion and chili.

Napa Cabbage Doenjang Soup with Rice Water — step 5

Season with the doenjang, garlic and ginger juice.

Napa Cabbage Doenjang Soup with Rice Water — step 6

📊 Nutrition Facts (per serving)

44.9Calories (kcal)

4 gCarbs

4.2 gProtein

1.3 gFat

52.1 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.