This health and quick soup that I’m going to show you today is a very common and basic Korean soup that every Korean loves it. Korean sometime serve this soup with rice by soaking the cooked rice into the soup. Doenjang is used as the soup based. Doenjang is a type of Korean fermented soy bean paste. You could make various kinds of doenjang-guk by using any vegetables of your choice, such as zucchini and spinach. Some people would add some shrimps or even tofu to enhance the flavour.
The stock that I have used is anchovy stock which is not suitable for vegetarian. However, for vegetarian you can replace the anchovy stock to vegetable stock. You can either use homemade stock or pre-made. Pre-made korean anchovy stock and vegetable stock are easy to find in oriental grocery stores or even Amazon and eBay.
- 700g Cabbage
- 1/3 cup Doenjang (Soybean paste)
- 6 cups Anchovy stock/ Vegetable stock
- 6 cloves Garlic
- 1 tbsp All-pupose flour
- Remove the stew of the cabbage and place the cabbage leaves in a big bowl with bowling water. Boil it until it is soft.
- Place the boiled leaves on a chopping board, chop it to small pieces.
- Squash the garlic cloves to release the flavour.
- Add the cabbage, garlic, flour, and doenjang in a deep soup bowl and give a good stir to mix it up.
- Add the stock to the pot and bring to boil for 12-15 minutes over medium high heat.
- Lower the heat and simmer another 10 minutes. Serve hot. Enjoy.