AI-generated imageBaechutguk with Dried Shrimp and Soybean Flour (2 servings)
A Korean napa cabbage soup with dried shrimp and raw soybean flour simmered fully in a mild doenjang broth. The soybean flour gives a thicker, nuttier finish than a plain cabbage soup.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse about 200 g napa cabbage under running water and cut the leaves and stems into 3–4 cm pieces. Slice 1/2 green onion.
- 02
Bring 690 mL water and 2 tbsp dried shrimp to a boil. Stir in 1 1/2 tbsp doenjang until dissolved.
- 03
Add cabbage and simmer over medium heat until the thick stem pieces soften and bend readily; the exact cooking time varies by cabbage.
- 04
Mix 2 tbsp raw soybean flour with the reserved 60 mL cold water until smooth. Do not add the dry powder straight to the boiling pot.
- 05
Pour in the slurry while stirring and return to a simmer. Cook gently, stirring often, for about 8–10 more minutes so the raw soybean flour is thoroughly heated. Add a splash of water if overly thick.
- 06
Add 1 tsp minced garlic and the green onion, simmer a little longer until fragrant, then turn off the heat. Ladle carefully; the soup is very hot.
Before you cook
Do not taste raw soybean flour; simmer it thoroughly in the soup. Dried shrimp is a crustacean allergen; soybean flour and doenjang contain soy, and some doenjang contains wheat. Rinse cabbage under running water. Cool leftovers in shallow containers and refrigerate within 2 hours; use within 3–4 days or freeze.
Allergens: SOY_IN_SOYBEAN_FLOUR_AND_DOENJANG, CRUSTACEAN_SHRIMP, WHEAT_POSSIBLE_IN_DOENJANG
Image & source credits
AI-generated image.
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