Korean Cabbage Soup: A Cozy Doenjang Recipe

Korean cabbage soup, often called baechu doenjang guk, is a comforting Korean soup of napa cabbage simmered in savory doenjang (fermented soybean paste) broth. This version uses anchovy-kelp stock and tofu for a satisfying bowl, with simple substitutions if you need a vegetarian broth or cannot find Korean ingredients.

Ingredients

6 cups (1.4 L) cold water
8 medium dried anchovies, heads and guts removed (about 8 g)
1 piece dried kelp, about 4 inches square (10 cm square; about 5 g)
6 cups chopped napa cabbage, loosely packed (about 450 g)
3 tablespoons Korean doenjang (45 g), plus more to taste
2 garlic cloves, finely chopped (about 6 g)
7 ounces firm or medium-firm tofu, cut into bite-size cubes (200 g)
2 scallions, thinly sliced (about 30 g)
1 teaspoon gochugaru (Korean red pepper flakes; about 2 g), optional

Instructions

Prepare the vegetables. Rinse the napa cabbage well, especially where the leaves meet the base, and shake or pat it dry. Cut it crosswise into pieces about 1½ inches (4 cm) wide; smaller pieces are easier to eat with a spoon, while larger pieces keep a little more texture. Chop the garlic, slice the scallions, and cube the tofu. If the dried anchovies still have their heads and dark inner guts, remove them, since those parts can make the stock taste bitter. This prep takes about 15 minutes.
Make the anchovy-kelp stock. Put the water, prepared anchovies, and dried kelp in a medium pot. Bring the water just to a boil over medium-high heat, then lower the heat and simmer gently for 6 minutes. Take the kelp out as soon as the water boils or shortly afterward; boiling kelp for a long time can make the broth slick or bitter. Continue simmering the anchovies until the 6 minutes are up, then strain the stock into a bowl or remove the anchovies with a slotted spoon. From cold water, this takes about 10 minutes in total. Discard the solids.
Dissolve the doenjang. Return the strained stock to the pot. Scoop about ½ cup (120 ml) of the warm stock into a small bowl, stir the doenjang into it until it loosens, and pour the mixture back into the pot. This extra step helps distribute the thick paste rather than leaving salty clumps in the soup. Stir in the chopped garlic and optional gochugaru.
Simmer the cabbage. Add the napa cabbage and bring the pot back to a gentle boil. Lower the heat and simmer for 14 minutes, stirring once or twice, until the thick white ribs are tender but not falling apart. The cabbage will shrink considerably as it cooks. Taste a piece of cabbage as well as the broth; the leaves should be tender and seasoned through, and the broth should taste savory without being overwhelmingly salty.
Add tofu and finish. Gently stir in the tofu and simmer for 3 minutes, just long enough to heat it through without breaking the cubes. Add most of the sliced scallions and taste the broth. If it needs more depth, dissolve another teaspoon of doenjang in a little hot broth before adding it. If it tastes too concentrated, add a splash of hot water. Serve hot with the remaining scallions scattered over the top. The soup takes about 20 minutes from adding the cabbage through finishing the tofu, for roughly 30 minutes of cooking time overall.

Tips

Adjust for your doenjang. Korean soybean pastes vary by brand, age, and saltiness, so 3 tablespoons is a starting point rather than a reason to add salt automatically. Taste after the cabbage has simmered, then add paste in small increments. Stir each addition into a spoonful of hot broth first so it blends evenly.
Keep the kelp simmer brief. Kelp contributes a rounded, sea-like savoriness, but a long hard boil can make the stock unpleasantly slippery or bitter. Remove it when the pot reaches a boil. If the stock is already boiling strongly, take it out right away.
Choose the cabbage you can get. Napa cabbage is the familiar choice for this soup because its leaves soften quickly and taste mild. If necessary, use green cabbage, cut it into thin strips, and simmer it until tender; it will have a firmer bite and a more pronounced cabbage flavor. Avoid adding salt before tasting the finished broth.
Use a practical stock substitute. Dried anchovies and Korean kelp are sold in many Korean or Asian grocery stores. If they are unavailable, use 6 cups (1.4 L) unsalted vegetable stock or water. Vegetable stock makes the soup vegetarian and less sea-savored; water gives a lighter broth. For a vegetarian version, also check that your doenjang contains no seafood ingredients.

Serving Suggestions

Serve the soup steaming hot in individual bowls, with the cabbage and tofu distributed between them. In a Korean-style meal, it works well alongside a bowl of steamed rice and several small side dishes, such as seasoned vegetables, kimchi, or pan-fried tofu. The soup is already salty and savory, so choose sides that add crunch, freshness, or a little acidity rather than making every part of the meal equally rich.

For a simple weeknight meal, serve it with rice and one vegetable side, or ladle it over a small amount of rice in the bowl. Keep extra rice separate if you expect leftovers: rice absorbs broth as it sits and can make the soup much thicker. A final pinch of scallions gives the bowl a fresh contrast, while a small amount of gochugaru adds warmth without changing the basic flavor.

Variations

Make it vegetarian: Replace the anchovy-kelp stock with unsalted vegetable stock or water, and use doenjang whose ingredient list is free of fish or shrimp. Some doenjang is plant-based, but ingredients differ, so check the package. The result will be milder and less ocean-savory than the anchovy version; a little extra garlic or scallion can add aromatic depth, but avoid trying to compensate with too much paste, which can make the broth overly salty.

Use a different cabbage: Green cabbage can stand in for napa cabbage. Slice it thinly and allow extra simmering time if the ribs remain firm. Savoy cabbage also works and softens readily, though its crinkled leaves give the soup a slightly different texture. Taste as you go, since different cabbages release different amounts of sweetness into the broth.

Add mushrooms or greens: A handful of sliced shiitake mushrooms can simmer with the cabbage for a deeper, earthy flavor. Add thinly sliced mushrooms at the same time as the cabbage. Tender greens such as spinach can go in during the final minute or two, just until wilted. Keep additions modest so the soup remains a cabbage-and-doenjang soup rather than becoming crowded with ingredients.

Change the heat or protein: Leave out the gochugaru for a gentle soup, or add a little more at the table for a spicier bowl. Tofu is optional; omit it for a lighter broth, or add cooked leftover chicken if desired. If using cooked poultry, reheat it thoroughly in the soup and check that it reaches 165°F (74°C) with a food thermometer, the USDA FSIS safe minimum internal temperature for poultry.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. The cabbage will soften further as it sits, and the tofu may become a little firmer, but the broth remains suitable for reheating if it has been stored safely. Store rice separately so it does not absorb the soup.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in the microwave in a microwave-safe bowl. Stir occasionally and heat until the soup reaches 165°F (74°C); check with a food thermometer, as required for reheated leftovers. Add a spoonful or two of water if the broth has reduced or tastes more concentrated. Avoid repeatedly cooling and reheating the whole pot.

For longer storage, freeze the soup in airtight freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion. Thaw it overnight in the refrigerator and reheat to 165°F (74°C). The cabbage and tofu may be softer after freezing and thawing, so freezing is most useful when texture matters less than having a ready-to-reheat bowl.

Frequently Asked Questions

What is Korean cabbage soup called?

This soup is commonly called baechu doenjang guk: baechu means napa cabbage, and doenjang is Korean fermented soybean paste. Korean home versions vary; some use a simple anchovy broth, while others use different stock ingredients or add tofu, mushrooms, or greens. This recipe is one practical version, not the only way to make it.

Can I make Korean cabbage soup without doenjang?

Doenjang gives the soup its distinctive fermented, salty, savory flavor, so there is no exact substitute. If you cannot find it, miso can make a pleasant but noticeably different soup: use about 2 tablespoons (30 g) to start, stir it in near the end, and taste before adding more. Miso is usually milder and should not be boiled hard for a long time. The result will not have the same flavor as a doenjang-based soup.

Is this soup spicy?

No, not as written if you omit the optional gochugaru. Doenjang is savory rather than hot. Add the red pepper flakes for gentle warmth, or leave them out and let each person add chili at the table. Gochugaru varies in heat, so start with the listed teaspoon rather than assuming every package is equally spicy.

Can I make the broth ahead?

Yes. Prepare and strain the anchovy-kelp stock, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. When you are ready to cook, bring it to a simmer, dissolve in the doenjang, and continue with the cabbage and tofu. Keep the stock refrigerated within 2 hours of making it, and do not leave it at room temperature for an extended period.

Why did my soup turn out too salty?

Doenjang is a seasoning as well as a fermented paste, and its saltiness varies. Dilute a salty pot with hot water or unsalted stock a little at a time, then add more cabbage or tofu if you have them. Next time, begin with 2 tablespoons (30 g) of doenjang, simmer the cabbage, and add the remaining paste only after tasting the broth. Avoid adding extra salt before the soup is finished.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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