Looking to incorporate more vegetables into your meals? Napa cabbage is one of my favorite ingredients to keep on hand because it is incredibly versatile. You can toss it into stir-fries, add it to noodles, or turn it into comforting soups like this one. This Spicy Korean Soybean Paste Cabbage Soup features tender, melt-in-your-mouth napa cabbage simmered in a rich, savory broth made with bold Korean flavors. This spicy Korean soybean paste cabbage soup is comforting, packed with umami, and comes together in just 20 minutes.
Ingredients
- 3–4 cups napa cabbage, roughly chopped
- Becomes tender and slightly sweet as it cooks down
- 2 tbsp doenjang (Korean soybean paste)
- Adds deep, umami flavor
- 1 tbsp gochujang
- Adds subtle heat
- 1 anchovy stock tablet
- Creates a quick-style seafood flavor
- 5 cups water
- Base of the stew
- 2 cloves garlic, minced
- Adds aromatic
- 1 fresh jalapeño, thinly sliced
- Adds heat
Click on the images for the direct link to the ingredients/tools I used:
Spicy Korean Soybean Paste Cabbage Soup Instructions
Bring 5 cups of water to a boil in a medium pot. Add the anchovy stock tablet and stir until fully dissolved.
Reduce heat slightly and whisk in the doenjang and gochujang until completely smooth and incorporated.
Bring the broth back to a gentle boil, then lower to a steady simmer.
Stir in the napa cabbage and minced garlic. Simmer for about 10 minutes, or until the cabbage is tender and softened.
Add the sliced jalapeños and cook for another 2–3 minutes to infuse their flavor.
Serve hot with steamed rice.
Spicy Korean Soybean Paste Cabbage Soup Cooking Tips
Whisk the doenjang and gochujang well to avoid clumps.
Storage Tips
Let the soup cool down to room temperature. Store in an airtight container in the fridge for 3-4 days.
Ingredient Substitutions
Anchovy stock –> Dashi powder
Jalapenos –> Serrano
Korean Spicy Soybean Paste Soup
Ingredients
- * 3–4 cups napa cabbage roughly chopped
- * 2 tbsp doenjang Korean soybean paste
- * 1 tbsp gochujang
- * 1 anchovy stock tablet
- * 5 cups water
- * 2 cloves garlic minced
- * 1 fresh jalapeño thinly sliced
Instructions
- Bring 5 cups of water to a boil in a medium pot. Add the anchovy stock tablet and stir until fully dissolved.
- Reduce heat slightly and whisk in the doenjang and gochujang until completely smooth and incorporated.
- Bring the broth back to a gentle boil, then lower to a steady simmer.
- Stir in the napa cabbage and minced garlic. Simmer for about 10 minutes, or until the cabbage is tender and softened.
- Add the sliced jalapeños and cook for another 2–3 minutes to infuse their flavor.
- Serve hot with steamed rice.
If you enjoyed this Korean Spicy Soybean Paste soup, you might also like my high protein miso soup.
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