Lim Sung-geun's Napa Cabbage and Soybean Paste Soup

Name: Lim Sung-geun's Napa Cabbage and Soybean Paste Soup
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: unsalted stock (broth) 2 cups (400g); boiled enoki mushrooms 40g; traditional soybean paste 30g; a pinch of MSG; beef bouillon powder 8g (about half a tablespoon); hondashi 1/3 tablespoon; soju 2 tablespoons; green onion to taste; green chili pepper to taste

A refreshing, smooth napa cabbage soybean paste soup with deep, savory umami flavor just like the one served at famous Korean barbecue restaurants, made by simmering enoki mushrooms thoroughly.

🙋 Recommended for

⭐ Those who want to enjoy the rich, savory, deeply flavorful soybean paste soup served at Korean barbecue restaurants at home.
⭐ Those seeking a refreshing, non-spicy hangover soup using soft enoki mushrooms.

20 min Difficulty Easy Soups & stews

Main ingredients 🥩

unsalted stockboiled enoki mushroomstraditional soybean pastebeef bouillon powderhondashisojugreen oniongreen chili pepper

Tags 🏷️

soup hangover remedy home cooking

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

unsalted stock (broth) 2 cups (400g)
boiled enoki mushrooms 40g
traditional soybean paste 30g
a pinch of MSG
beef bouillon powder 8g (about half a tablespoon)
hondashi 1/3 tablespoon
soju 2 tablespoons
green onion to taste
green chili pepper to taste

Recipe 🍳

Cut the boiled enoki mushrooms into desired sizes—long strips for home-style, finely chopped for restaurant-style.
Place the unsalted stock (400g) and prepared enoki mushrooms into a pot.
Strain the traditional soybean paste through a sieve and dissolve it smoothly into the broth.
Add a pinch of MSG, 8g beef bouillon powder, 1/3 tablespoon hondashi, and 2 tablespoons soju to adjust seasoning.
Simmer gently for 5–10 minutes until the broth fully penetrates the mushrooms and they become soft and tender.
Transfer to serving bowls and garnish with finely chopped green onion and green chili pepper.

Cut enoki mushrooms into bite-sized pieces and add them to the pot with the stock.
Strain the soybean paste and mix in beef bouillon powder, hondashi, MSG, and soju to season.
Simmer for 5–10 minutes until the mushrooms are soft and tender.
Serve in bowls and top with chopped green onion and green chili pepper.

Cooking tips 💡

For large-scale commercial cooking, mix natural traditional soybean paste and blended soybean paste in a 1:1 ratio for deeper flavor.
Do not boil green onion and green chili pepper together; add them only after serving to preserve vibrant color and spicy aroma.
For authentic barbecue restaurant style, chop the enoki mushrooms very finely for easier scooping with a spoon.

Shop ingredients on Coupang(Ad)

unsalted stock boiled enoki mushrooms traditional soybean paste beef bouillon powder hondashi soju green onion green chili pepper

YouTube

Ttukdak Hyung's Cabbage Doenjang Jjigae

A savory and slightly spicy cabbage doenjang jjigae made by sautéing shredded cabbage to bring out its natural sweetness, then simmering with beef, doenjang, and gochujang.

40minNormalSoups & stews

beefdoenjanggochujangminced garlicgochugaru

souphome cookinghangover remedy