Yoon Yi-ryeon's Napa Cabbage Siraegi Soup

• 1 bunch winter napa cabbage
• 1 tablespoon doenjang (per handful of blanched siraegi)
• 3 shiitake mushrooms
• a little seafood anchovy powder
• a little beef dashida
• 3 Korean hot chili peppers
• 1.5 tablespoons minced garlic
• appropriate amount of anchovy dashima broth (or seafood powder)

Recipe 🍳

Cooking tips 💡

• The basic ratio is about 1 tablespoon of doenjang per handful of blanched siraegi.
• Massaging in shiitake mushrooms, seafood anchovy powder, and beef dashida adds extra umami.
• Using anchovy dashima broth when boiling gives a deeper flavor; you can also simply substitute with seafood powder.
• When freezing, add the frozen block directly to boiling broth without thawing to prevent any off-flavors and keep the soup clean-tasting.

Recommended for 🙋

• ⭐Those looking for a quick soup to make on busy mornings.
• ⭐Those who need a convenient make-ahead side dish or soup recipe using cabbage for multiple meals.
• ⭐Those who want to recreate the rich, deep flavor of countryside doenjang soup at home.