AI-generated imageKorean Napa Doenjang Soup with Soy Flour for Two
An everyday Korean napa cabbage and doenjang soup thickened with thoroughly cooked soybean flour.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and cut cabbage into bite-size pieces. Slice scallion.
- 02
Boil 800 mL anchovy stock and dissolve 20 g soybean paste through a sieve.
- 03
Add cabbage and simmer about 5 minutes to soften.
- 04
Gradually stir in 12 g raw soybean flour without lumps, then add 6 g garlic.
- 05
Once boiling resumes, keep simmering about 10 minutes more to thoroughly cook the raw flour.
- 06
Add scallion for the final 1–2 minutes. Taste the salty stock and paste before adding optional soup soy sauce.
Helpful source links
Before you cook
Cook raw soybean flour thoroughly; check soy, fish (anchovy), and any wheat in paste or sauce. Refrigerate within 2 hours and boil leftover soup when reheating.
Allergens: SOY, FISH_ANCHOVY, CHECK_DOENJANG_SOY_SAUCE_WHEAT
Image & source credits
AI-generated image.
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