Cabbage and Doenjang Soup recipe - ingredients, nutrition and when to eat it
A mild, savory soup made with cabbage and doenjang, Korean fermented soybean paste. Serve it with rice on a chilly evening or as part of a simple lunch.
Vegetables · 20 minutes to cook
Nutrition (per 533g serving): 72 kcal · protein 6.8g · carbohydrate 10.9g · fat 1.2g · sodium 700.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
Tips: Don’t simmer the cabbage too long if you’d like it to retain a little crunch.
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Ingredients (1 serving)
- Cabbage — 100 g
- Doenjang (Korean soybean paste) — 0.7 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Green onion — 0.2 pc
- Garlic — 1 clove
- Water — 400 ml