Cabbage Doenjang Soup

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. For napa cabbage, remove wilted leaves and tough stems, and prepare 200 g of washed weight. Separate stems from the leaves and cut into 3 cm lengths.
2. Cut onion into bite-sized pieces and finely chop green onion. Pre-dissolve doenjang Korean soybean paste in a ladle of water.
3. Put cooking pot with water and onion and boil, then stir in doenjang Korean soybean paste and reduce to medium-low heat.
4. Add napa cabbage and boil for 10–15 minutes. Cook hard Vegetables until chopsticks can easily go through, and add leafy Vegetables starting from stems.
5. Add green onion and garlic and boil for 2 more minutes. Adjust saltiness by adding a little more water after tasting.

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