AI-generated imageCabbage, Radish and Tofu Doenjang Soup (3 servings)
An everyday Korean soybean-paste soup simmered with green cabbage, radish and tofu in anchovy broth, distinct from napa-cabbage versions.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut cabbage into bite-size pieces, slice radish about 5 mm thick, cube tofu into 2 cm pieces and chop green onion.
- 02
Bring 800 mL anchovy-kelp stock and radish to a simmer and cook until the radish starts turning translucent.
- 03
Add cabbage and simmer until it wilts and becomes tender.
- 04
Dissolve one tablespoon of doenjang in a ladle of hot broth, return to the pot and add garlic.
- 05
Add tofu and scallion, simmer until everything is piping hot, then serve.
Helpful source links
Before you cook
Wash vegetables and thoroughly heat tofu in the soup. Check soy and possible wheat in doenjang and fish in anchovy stock. Cool and refrigerate leftovers within two hours.
Allergens: 대두(된장·두부), 밀(된장 제품에 따라), 생선(멸치육수)
Image & source credits
AI-generated image.
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