Main ingredients
winter napa cabbagedoenjangshiitake mushroomsseafood anchovy powderbeef dashidaKorean hot chili peppersminced garlicanchovy dashima broth
Yoon Yi-ryeon's Napa Cabbage Siraegi Soup
An instant napa cabbage siraegi soup made by massaging blanched winter napa cabbage with doenjang, shiitake mushrooms, seafood anchovy powder, and other seasonings, freezing in portions, then boiling in broth for just 3 minutes.
Ingredients needed 4 servings
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.
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