This Man's Cook Baechu Doenjang Guk

• 10 cabbage leaves
• 200g soybean sprouts
• 1 green onion
• 3 green chili peppers
• 1 red chili pepper
• 20 cleaned soup-grade dried anchovies
• 2.5L rice washing water
• 7 tablespoons store-bought doenjang
• 1 tablespoon red chili powder
• 1 tablespoon minced garlic
• a pinch of salt

Recipe 🍳

Cooking tips 💡

• Sautéing the anchovies in a dry pan removes moisture and fishy odor, leaving behind a rich, savory flavor.
• Using rice washing water as the broth base enhances the soup’s depth and richness due to its starch content. Straining the doenjang ensures no bean residue remains, resulting in a cleaner, smoother broth.
• Adding 1 tablespoon of red chili powder midway helps balance the thick, earthy notes of doenjang with a bright, aromatic kick.
• Add soybean sprouts only at the final stage and cook for exactly 5 minutes to maintain their crisp, refreshing texture—avoid overcooking to prevent mushiness.

Recommended for 🙋

• ⭐Those seeking a warm, hearty meal on cold days or on an empty stomach in the morning.
• ⭐People who enjoy the natural sweetness of cabbage blended with the deep umami of doenjang.
• ⭐Anyone wanting a clear, refreshing soup packed with cabbage and soybean sprouts to help settle the stomach.