Official Maangchi cabbage doenjang soup video
This video is directly linked on Maangchi's recipe page.
Official cooking video · Maangchi · YOUTUBEAnchovy and Rice-Water Baechu Doenjangguk (4 Servings)
Blanched napa cabbage, seasoned with doenjang and garlic, simmers in rice-rinsing water with dried anchovies. This is a broth-focused homestyle soup without tofu or mushrooms.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash between cabbage leaves. Remove heads and guts from 10 dried anchovies and put them in a soup pouch. Collect 7 cups of rice-washing water after discarding the first rinse.
- 02
Blanch cabbage for about 1 minute in boiling water. Rinse cold, squeeze gently and cut into bite-sized pieces.
- 03
Mix cabbage with 4 tbsp doenjang, minced garlic and chopped green chili in a large pot. Add 1 tbsp gochujang only if you want heat.
- 04
Add the anchovy pouch and 7 cups rice-rinsing water. Cover and simmer 15 minutes over medium-high heat, adjusting heat to prevent overflow.
- 05
Reduce to medium and simmer 15 more minutes until cabbage stems are tender. Remove the anchovy pouch, taste, and serve hot.
Helpful source links
Before you cook
Wash between cabbage leaves; check fish in anchovies and soy/possible wheat in doenjang. Avoid soup burns. Refrigerate leftovers within two hours and reheat thoroughly.
Allergens: fish (anchovies), soybeans (doenjang and gochujang), wheat (check fermented paste labels)
Image & source credits
These illustrations stand in for food photos.
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