Kim Dae-seok's Napa Cabbage and Potato Soup

• napa cabbage leaves 400g
• sea salt 1 tablespoon (for blanching)
• doenjang 2 tablespoons
• soy sauce 1 tablespoon
• potato 1 piece
• water 1.2L
• dried anchovies handful (for broth)
• dried shrimp handful
• kelp 1 piece
• green onion half (green part)
• chili pepper 1 piece
• minced garlic 0.5 tablespoon
• gochugaru 1 tablespoon

Recipe 🍳

Cooking tips 💡

• After blanching, rinse the cabbage thoroughly under cold water to completely remove its grassy and raw smell.
• Marinating the cabbage with doenjang and soy sauce for at least 30 minutes ensures the flavor penetrates all the way through, preventing it from tasting bland on the outside.
• Kelp should be removed after 5 minutes of boiling, as prolonged cooking causes it to release sticky residue that can cloud the broth.

Recommended for 🙋

• ⭐Those seeking a comforting, rich, and refreshing morning soup to soothe the stomach.
• ⭐Those who want to learn a traditional doenjang soup recipe with simple yet profound depth of flavor.