Recipes

Cabbage and soy bean paste soup

Baechu-doenjangguk 배추 된장국

Hi, everybody,
I’m so excited to introduce this simple and healthy soup to you!
Korean meals are usually served with rice, soup, and other side dishes. Just in case you don’t know what doenjang is, I’m telling you that doenjang is Korean fermented soy bean paste.

You could make so many different kinds of doenjangguk using different vegetables such as spinach, potato, radish leaves, fresh mugwort (ssuk)… Of all the vegetables, baechu (napa cabbage) doenjangguk is the most basic soup and every Korean loves it. (Let me know if you find any Korean who doesn’t like this soup) : )

I will give you a short quiz now. : ) What would you call doenjang guk made with spinach? … pause … yes, it’s called shigeumchi-doenjangguk. Shigeumchi is spinach in Korean. Heh, it’s easy, right?

When my grandmother made this soup, she always used milky rice water instead of water. Every day she made a huge amount of rice to feed her family. When she washed, rubbed, and rinsed her rice grains, she got the milky water. When she made doenjangguk, she used that milky rice water in her pot.

When I was in middle school, the lady next door ran a restaurant. She sold baechu-doenjangguk. She and my mother were friends, so we were like family. Most of her soup customers were male workers who needed a cheap and simple breakfast before starting work early in the morning. What time in the morning? Before dawn! To be ready to serve this soup, she probably should make it at 2-3 am? Her soup was very popular so that her restaurant was always crowded especially in the morning.

I saw her serving her soup to her customers. When her customer was sitting at the table, she ladled the soup into a large bowl from her huge pot and added a little barley rice (about 2 tbs?), and put it on his table. Only one side dish was there, kkaktugi (radish kimchi). That’s all! The worker’s stomach will get warm with the hot soup and a little bit of rice!

I used to wake up with the irresistible aroma from the soup she made. Sometimes the smell made me go crazy! : )

Her doenjangguk was not spicy and a little brown and milky. It was super tasty!
I saw she used flour instead of rice water. She made this doenjangguk exactly this way I’m showing in this video recipe. Only thing I skipped is MSG. : ) Instead of MSG, I use more dried anchovies.

I miss her now. We lost connection long time ago when my family moved to another place.

Ingredients:
700 grams of Napa cabbage (half of a medium size napa cabbage), 1/3 cup soybean paste, 10 dried anchovies, 6 cups of water, 1 green chili pepper, 5-6 cloves of garlic, 2 tbs flour.

ingredients

Directions:

  1. Put about 700 grams of Napa cabbage directly into boiling water and stir it with a large spoon for 20 seconds. Boil it for a minute with the lid open.
    cabbage
    blanch
  2. Rinse it in cold water a couple of times to clean any remaining dirt from the cabbage leaves. Gently squeeze the leaves to get rid of any remaining water.
  3. Chop the cabbage into small pieces and put them into a large pot.chopcabbage
  4. Add 1/3 cup soy bean paste, 5-6 cloves minced garlic, 1 chopped green chili pepper, 10 large dried anchovies (after removing heads and guts), and 2 tbs flour to the pot.flourmix
  5. Mix it by hand or a wooden spoon.
  6. Add 6 cups of water and bring to a boil for 20 minutes over medium high heat.
  7. Lower the heat and simmer another 10 minutes.
  8. Serve hot with rice and other side dishes.ladle
    youtube-thumb
    soup-and-rice

*tip: Do you like spicy soup? Then add some hot pepper paste right before simmering (step 7).

tofu Tofu side dish

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151 Comments:

  1. envy you abudhabi My profile page joined 5/14
    Posted June 4th, 2014 at 7:33 am | # |

    Hello
    Thank you for your effort. I enjoyed your video very much. this video is fun and easy.
    and you are so friendly.

    I learned your soup, and I have a question. when you made a soup with flour, and you said your mother’s friend did. and your garnadmother used milky rice water. Can I could use rice powder instead of flour?

    My daughter has a gluten alergy. So I want use. rice powder.
    My English is very little. so I am going to write Korean. Please read and answer to me.
    안녕하세요. 이 블러그를 찾은지 몇일 되지 않았지만 제 딸과 함께 정말 재미있게 보며 배우고 있습니다. 무엇보다도 많은 재료들을 사용하지 않고 음식을 만들어 내시는게 정말 좋구요.
    만드시는 방법을 보면 우리엄마가 하시던 방법과 매우 비슷하여 혹시 전라도 분이 아니신가 궁금해 지기도 합니다.
    위에 너무 짧은 영어실력으로 우선 질문을 올렸는데요. 제 뜻이 정확히 전달디었는지 모르겠어요. 딸이 글루텐 알러지가 있어서 밀가루를 제한하는 식사를 하고 있어서 가능하면 쌀가루를 쓰는데..아무래도 밀가루 보다 쌀가루가 더 좋기도 하구요..위의 단계에서 쌀가루를 써도 괜찮겠죠?
    바쁘셔서 제가 쓴 글을 읽으실 수 있을지 걱정되지만 혹시나 해서 올려 봅니다.
    그럼 앞으로도 건강하시고 지금처럼 행복하세요~~^^

  2. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted March 9th, 2014 at 7:13 am | # |

    Maangchi,

    I was looking for some easy to make comfort food and I thought I would try this. It looked easy and I had been wanting to do something with 된장. This was only the second time I’ve used it. I love its flavor! This soup with rice and 멸치 부친 was perfect! I felt satisfied after eating it!

    감사합니다!
    Dave

  3. mikesaidyes Seoul, South Korea My profile page joined 3/13
    Posted March 17th, 2013 at 2:23 am | # |

    I live in Korea so, naturally, I have access to all the ingredients at emart. I see dried anchovies everywhere. Can I buy cleaned, dried anchovies? If so, what is the Korean name?

  4. Zachofalltrades Los Angeles, CA My profile page joined 2/13
    Posted February 10th, 2013 at 6:22 pm | # |

    I often do vegan interpretations to most of your recipes. For this kombu is a nice substitution, but when i’m in a hurry I use veggie fish sauce. (yes there really is a such thing!) Such good comfort food. :)

  5. rjangus Stouffville My profile page joined 12/12
    Posted January 22nd, 2013 at 2:04 pm | # |

    Can’t wait to make this delicious miso soup. :-)

  6. makemequiche DC My profile page joined 5/12
    Posted December 27th, 2012 at 1:28 pm | # |

    The broth had great flavor! I think I will shorten the cooking time next time… the cabbage was a bit overdone.

  7. chigau_me UK My profile page joined 11/11
    Posted October 8th, 2012 at 9:57 am | # |

    Made it earlier today for lunch! IT was so good! I had it with rice and kkakdugi :) delicious!

  8. Lixin Singapore My profile page joined 3/12
    Posted August 4th, 2012 at 12:13 am | # |

    Hi! I was wondering how many people does this recipe serve? Thanks! :D

  9. fitXmom Florida My profile page joined 5/12
    Posted July 1st, 2012 at 7:06 pm | # |

    I made this soup today. So good!! And still have leftovers!! Yum! I couldn’t find the green chili peppers. So other green peppers at the store but wasn’t sure which one to get. So, next time, I will stop by the nearest Asian market to see if the have them.

  10. hyakume Budapest, Hungary My profile page joined 3/11
    Posted December 15th, 2011 at 4:11 pm | # |

    I love this soup, it’s simple and tasty.
    I replaced the anchovies with dried shiitake mushrooms and kelp/dashima and it turned out fine.
    I get cravings for baechu doenjang guk on a regular basis in winter, so today I made some for the second time this week.
    Yum :)

  11. Jackson85 My profile page joined 2/11
    Posted November 8th, 2011 at 8:47 pm | # |

    I want to make this using potato. Should I skip the blanching and mix the raw potatoes with the soybean paste and flour?

    • Maangchi New York City My profile page joined 8/08
      Posted November 9th, 2011 at 6:51 am | # |

      yes, you don’t have to blanch potatoes and skip flour.

      • Jackson85 My profile page joined 2/11
        Posted November 22nd, 2011 at 12:19 am | # |

        will regular cabbage work too? I can’t get Nappa cabbage where I live. I was also wondering if I can make kimchi with regular cabbage. I don’t live in the city anymore and the closest korean market is a 3 hour drive!

  12. DominiqueEchard North Carolina My profile page joined 5/09
    Posted September 5th, 2011 at 10:43 am | # |

    This soup is a great, fast dinner. I skipped the blanching step and just added all but the water to the pot, mixed it up and then added the water. It came out so well. Went great with the Dubu buchim yangnyumjang and some steamed black rice. If I ever get sick again (I rarely do) this is going to be my recovery food! Only used about 1/3 green chili and it was just the right amount of heat. Those things sure do pack a punch! But the heat has a great crescendo and then is muted a little, unlike oilier chilies which hang in your mouth forever. My first time using the green chili and I am a fan :D

  13. maiv california My profile page joined 8/11
    Posted August 14th, 2011 at 1:44 am | # |

    looks very delicious..but i was wondering what the purpose of the anchovies were? can you just do soybean paste and cabbage or do you have to use the garlic, pepper , and anchovies too?

  14. asiaaa09 My profile page joined 3/11
    Posted July 29th, 2011 at 2:11 pm | # |

    ya it was Dae Jang Geum love it

  15. lenabonsai United States My profile page joined 7/11
    Posted July 1st, 2011 at 12:55 am | # |

    I love this recipe! We love all your recipes though, you are so great to have this site too. I made this for the first time tonight and it was delicious. I subtracted anchovies because I only had the very small ones and my boyfriend won’t eat them whole ( I added a couple to my bowl while the soup was still very hot ;) To make it a complete meal we added scallops and shrimp and to make it more spicy, some kimchi and kimchi juice, plus extra pepper. It was soo delicious! Thanks again for your instruction and great advice.

  16. motzmart New York City, New York My profile page joined 2/11
    Posted April 26th, 2011 at 9:50 pm | # |

    Any substitute for Anchovies?

  17. oksipak California My profile page joined 1/11
    Posted February 6th, 2011 at 6:43 pm | # |

    Just made this for lunch today. So simple yet delicious! You’re recipes are great Maangchi! Thanks so much.

    • oksipak California My profile page joined 1/11
      Posted March 29th, 2011 at 8:54 pm | # |

      This soup is a regular staple dish for our household—I make it regularly as I love cabbage. I add jalepeno or hot pepper flakes to make it spicy or most of the time it’s eaten just the way the recipes calls. ummmmmm!

      • Maangchi New York City My profile page joined 8/08
        Posted November 9th, 2011 at 6:56 am | # |

        “I make it regularly as I love cabbage…” yes, baechu doenjangguk is very popular in Korea.

  18. Nephry Germany My profile page joined 1/11
    Posted January 22nd, 2011 at 9:15 am | # |

    Hmmm this soup is sooo good!

    We’re living in a household of only 3 persons so it would be hard to find use for a whole cabbage; therefore I like using some freshly made kimchi that’s only a few days old and not sour at all. It makes the soup a little spicy gives a really good flavour especially on such cold winter days. :)

    Also, whenever I make sujebi, I always make three or four times the amount of noodle dough I need. Then I roll it into flat circles (about the size of a small pizza) and freeze them so whenever I feel like making it, I just take them out of the freezer and within a few minutes, I can cut it or tear it right into soup. I love adding these noodles to the baechu doenjang guk as well. :)

  19. Meegs Daejeon, South Korea My profile page joined 4/10
    Posted January 4th, 2011 at 1:56 am | # |

    Loving the Dae Jang Geum music <3

  20. janislim malaysia My profile page joined 11/10
    Posted November 22nd, 2010 at 2:02 am | # |

    oh yeah.. i wanted to add – I love what you wrote for this entry about your childhood days & your neighbour.It’s interesting to know what the locals eat. I assume that was back in Korea?

  21. janislim malaysia My profile page joined 11/10
    Posted November 22nd, 2010 at 1:59 am | # |

    Hi Emily,
    I tried your recipe for this awesome soup – baechu doenjang guk, and it’s awesome! It’s so easy yet the taste is just like what I taste in Korean restaurants. I’m looking forward to make Doenjang jjigae tonite!
    Thanks! ;)

  22. taa My profile page joined 11/10
    Posted November 13th, 2010 at 7:47 pm | # |

    Hi, what’s name of the song?? thx

    PS thx a lot. now i can survive in miserable grey England wit korean food. : D

    • Maangchi New York City My profile page joined 8/08
      Posted November 13th, 2010 at 9:52 pm | # |

      Hi Miserable! : )
      It is ‘Onara’ (theme from ‘Dae Jang Geum’) The music in my videos is always posted at the top of the recipe page.

  23. paulamyka philippines My profile page joined 10/10
    Posted November 11th, 2010 at 11:20 am | # |

    woah im a pro of this dish,,before mt dwenjang che gea is always a mess not until i saw this site,,thanks Maangchi for always making ur recipe fun and simple,,,i didnt use flour by the way i use tofu instead .oh speaking of tofu the pan fry tofu with special sauce is so amazing im like eating it everyday for a week now..im gonna cook it when i get home this holiday…Happy pepero Day..

  24. Hsantos My profile page joined 10/10
    Posted October 19th, 2010 at 2:34 am | # |

    Hi Maangchi
    Thank you so much for all your recipes!! I’ve tried many and all came out delicious :)
    This recipe reminds me of the doenjang guk my mom used to make us but with potatoes and onion,
    I always finished it till the last drop! I saw the doenjang in the fridge today and it made me crave it, so like all the other times I’m craving to make some Korean food I looked on your website for the recipe. And subbed the cabbage
    for some potatoes and onion. It was delicious, my husband and 3 yr old son loved it also!!

    Thank you so much for your wonderful website of authentic and delicious Korean recipes!!
    Hannah :)

    • Maangchi New York City My profile page joined 8/08
      Posted October 19th, 2010 at 10:35 am | # |

      Hannah,
      I’m so happy to hear that your family especially your 3 year old son loves the soup! He will always remember your food when he grows up. Yes, I sometimes make doenjangguk with potato and onion. It’s yummy and very authentic style of soup.
      Cheers!

  25. Marisol Malaysia My profile page joined 8/10
    Posted September 14th, 2010 at 10:34 am | # |

    Dear Maangchi, I sucessfully make this soup and I put this recipe in my weekly meal for my husband. By the way, I didn’t use the head of dried anchovy, I just save them for other usage. After throwing the gut I cut the dried anchovy like what you did in the recipe of Stew tofu, so that it doesn’t waste, we eat everything in one goal.Is that okay ??
    I’m a nutritionist, doing research on the korean food, hope to learn more from you. Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted September 14th, 2010 at 1:51 pm | # |

      great! This soup is eaten by Koreans on regular basis. It’s healthful and delicious soup. “we eat everything in one goal.Is that okay..” yes, of course! “I didn’t use the head of dried anchovy, I just save them for other usage.” great! You can use a strainer with them to make good stock for later use. http://www.maangchi.com/kitchenware/tea-strainer

  26. badma UB, Mongolia My profile page joined 8/10
    Posted August 18th, 2010 at 3:47 am | # |

    Hey, Maangchi, I would really like to make the soup today, but I don’t have anchovies. Can I just make the soup without them ?? If not with what should I replace them ?? Oh, and can I just put some hot pepper paste instead of green chili pepper ??

    • Maangchi New York City My profile page joined 8/08
      Posted August 18th, 2010 at 9:25 am | # |

      hmm, dried anchovies make this soup delicious. How about using vegetable stock, chicken stock, or beef stock? Yes, add hot pepper paste to the soup, it will be delicious.

  27. SunnySideUp My profile page joined 8/10
    Posted August 17th, 2010 at 12:57 pm | # |

    Hi Maangchi! I absolutely love your site! I was wondering for this dish, is there a vegetarian alternative to the anchovies? I wasn’t sure if kelp would give it a bit of “seafood flavour”….will appreciate any ideas!

  28. leeemur SF Bay Area My profile page joined 7/09
    Posted July 14th, 2010 at 11:12 am | # |

    I actually first made this last winter and it was so delicious! I don’t know why I didn’t leave a comment on here. I suddenly got a craving for this, so I went out today to buy the ingredients. I’m so excited to eat this again! Thanks, Maangchi, for sharing a wonderful and healthy recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2010 at 2:17 am | # |

      yes, this soup is very popular among Koreans. “I suddenly got a craving for this..” oh yeah? : )

  29. andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
    Posted June 8th, 2010 at 4:59 am | # |

    this is my 2 year old daughter’s favorite food. my mom used to make it for her pretty often when we lived with her. now I know how to make it for her! I omitted the baechu and put instead 1 pkg of firm tofu cut into cubes and 1/3 of a stalk of muu sliced and cut in half, since my daughter also happens to love muu and tofu :) it was a hit! i tried eating the anchovies but they were too fishy for me so i’m going to use the strainer ball next time. thank you so much maangchu!! i can’t wait to try more of your recipes. next up is soondooboo chigae!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2010 at 5:04 pm | # |

      “I omitted the baechu and put instead 1 pkg of firm tofu cut into cubes and 1/3 of a stalk of muu sliced and cut in half, since my daughter also happens to love muu and tofu :) it was a hit”
      You are proving some recipes can be modified to your taste. Wonderful variation!

  30. Dani in Mok-dong Mok-dong, Seoul, South Korea My profile page joined 5/10
    Posted May 25th, 2010 at 9:24 pm | # |

    I live in Seoul and my son attends daycare here. He eats this soup at daycare all the time. Sometimes at home he only wants to eat Korean Food (even though his daddy and I are both American)! So I am really glad I found this recipe to cook for my son – thank you so much for posting it!

    • Maangchi New York City My profile page joined 8/08
      Posted May 26th, 2010 at 9:50 am | # |

      “Sometimes at home he only wants to eat Korean Food (even though his daddy and I are both American)! ..”
      Aww! so cute! : )

  31. Mangas Ulaanbaatar, Mongolia My profile page joined 5/10
    Posted May 13th, 2010 at 9:49 am | # |

    Wow, this soup was easy and very delicious! Thank you, Maangchi, your recipes are amazing =D

  32. RJXiao Niagara Falls My profile page joined 4/10
    Posted April 30th, 2010 at 6:03 pm | # |

    your dried anchovies seem different thn mine.. did u do something to them before putting it in the tea strainer n taking the guts out..and if so are u supposed to do it to ever dish with dried anchovies??

    Thanku sooo much i totally love korean food now i eat my container kimichi when i watch my korean dramas/movies lol

  33. Casey New Jersey My profile page joined 4/10
    Posted April 19th, 2010 at 9:20 pm | # |

    I made this yesterday and it was Awesome! The napa cabbage at the store was old and nasty so I used savoy instead. It came out great anyway. Thank you for this delicious recipe.

  34. RJXiao Niagara Falls My profile page joined 4/10
    Posted April 18th, 2010 at 2:51 am | # |

    Im really having a HARD time finding the Green Chili Pepper and the tea strainer for the dried anchovies(hve the dried anchovies though).. is their anythin i can substitute to make the dish? I went to Toronto no luck finding it…HELP ME lol plz..

    • Maangchi New York City My profile page joined 8/08
      Posted April 18th, 2010 at 7:46 am | # |

      No problem!
      Use jalapeño instead of green chili pepper. Put the anchovies into the soup and take them out before serving. (Some friends of mine eat the cooked dried anchovies from the soup! lots of calcium! ^^) Or tie them up in cheesecloth before boiling in the soup.

  35. hanaxela My profile page joined 1/10
    Posted March 20th, 2010 at 4:24 pm | # |

    Wow. I just found this recipe today and knew my Korean husband would love it (he has loved 99% of the things I’ve cooked from your site). His reaction to the first spoonful? MMMMMMMM! You can make this every day! You can freeze it and save it for later! He was so excited to have this soup. We had it with 멸치볶음 myulchi bokkeum, 대구전 / Daegujeon (for me, I don’t like mackerel), broiled mackerel and some other side dishes (bellflower root, seaseoned dried seaweed, 깍두기 kaktugi kimchi – your recipe!). My daughter (9) loves your myulchi bokkeum so much, I have to have it at the table for every meal! :-P (Today she made it herself.) THANK YOU, MAANGCHI!

    • Maangchi New York City My profile page joined 8/08
      Posted March 21st, 2010 at 1:26 am | # |

      I’m so happy to hear about your successful Korean cooking! I can imagine your dinner table where your whole family is eating delicious Korean meal!

  36. Darlene Seoul My profile page joined 1/10
    Posted January 16th, 2010 at 9:07 pm | # |

    Hey…me again..I found a link to some photos someone took and it happens to be that restaurant…..they said it was sundubu guksu. This is the link so you can see what it looks like…I guess they gave me a smaller portion to go with my noodles.

    http://picasaweb.google.com/tataAbed/090910SunDuBuGukSu?feat=embedwebsite#

    Darlene

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2010 at 5:38 pm | # |

      Hi, Darlene,
      I have never tasted and made it, but I think it will be very easy to make! : ) Make some noodle soup and add some soondubu! I will post my noodle soup recipe someday. Check my sujebi recipe. You may have an idea of making this soondubu noodle soup then.
      http://www.maangchi.com/recipe/sujebi

      • Darlene Seoul My profile page joined 1/10
        Posted January 18th, 2010 at 7:08 am | # |

        Thanks for the response. I looked at the sujebi recipe and I think I can make the soondubu guksu pretty easily. Off to the E-Mart for supplies this weekend. When I try it I will let you know! Thanks for pointing towards a recipe to start with.

        Darlene

  37. Darlene Seoul My profile page joined 1/10
    Posted January 16th, 2010 at 8:57 pm | # |

    Hi Maangchi,

    I was in a noodle shop yesterday and had bibim guksu. i wanted to ask you about the soup they served with it and how you think I could make it. It was a clear fish based broth with gim and korean chili peppers in it with chunks of tofu. I loved it! Any ideas on how I could come up with it or what the name of that soup would be? It was a Myeongdong Noodle Story pace. It has a picture of a korean halmoni on the logo. The soup was spicy and delicious. My korean is very limited so I had no way to ask the ladies that work there.

    Thanks for any help.
    Darlene

  38. pjuls123 My profile page joined 1/10
    Posted January 14th, 2010 at 7:20 pm | # |

    Hi Maangchi,

    I have a lot of lettuce leftover from a previous meal, and was wondering if I could substitute that for the cabbage.

    Would the dish taste weird?

    Thanks!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2010 at 10:16 pm | # |

      yeah, it sounds strange to me because I’m not accustomed to doenjangguk made with lettuce instead of baechu (napa cabbage).
      But you can try it out. Why not?

  39. Jennifer
    Posted January 8th, 2010 at 2:05 pm | # |

    I’m enjoying your recipes and will try making this tonight — it’s like watching my mother-in-law cook! I wanted to ask, why do you blanch the baechu first before adding all the other ingredients instead of using it raw?

  40. Leilei
    Posted January 4th, 2010 at 7:17 pm | # |

    I tried to buy soybean paste, but I think I bought the wrong one ><

    The one that I bought looks like this

    http://cfs4.tistory.com/upload_control/download.blog?fhandle=YmxvZzg4ODAwQGZzNC50aXN0b3J5LmNvbTovYXR0YWNoLzAvMjAwMDAwMDAwMDAwLkpQRw%3D%3D

    Can I use this one, or will it turn out weird?

    Thank you~~

  41. Sylvia My profile page I'm a fan! joined 9/08
    Posted December 30th, 2009 at 10:36 pm | # |

    I made this again today, this time I added one potato cut up and some tofu cubes. Very yummy for a cold day.
    The flour is the secret to a rich broth.

  42. Ko Seo Yeon
    Posted December 22nd, 2009 at 9:59 am | # |

    Hi,

    I love your recipe :D It’s really tasty! Do you think it would be possible to substitue Anchovies for small dried shrimp instead?

    Thankyou Maangchi!

  43. William
    Posted December 17th, 2009 at 3:28 am | # |

    Thank you for the excellent recipes and the broadening my knowledge of your culture. In making this soup is there something I can substitute for the anchovy. I have a seafood allergy. Thanks for your reply
    William

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2009 at 8:50 am | # |

      hmm, why don’t you skip dried anchovies and use shiitake mushrooms (2 or 3) and onion (about 1 cup amount sliced onion) in this recipe?
      I think it will be good. Let me know how it turns out!

  44. Peiling
    Posted December 16th, 2009 at 10:16 pm | # |

    Hi Maangchi!

    Sorry to trouble you, but is it possible to list down the ingredients in the fermented soy bean paste? Those that are available in Singapore are all in Korean and I do not understand the words. As I have some food allergies, hence I would need to know what are used in the paste. Thank you!

    • Alex
      Posted December 30th, 2009 at 10:46 pm | # |

      anything that says 된장 should be okay. most likely the store will carry this product – http://www.smart.co.kr/shopimages/plusrich/0760020000172.jpg and all soy bean paste is in a brown plastic container so if its brown plastic, then u should be buying the right stuff!

    • sirdanilot
      Posted December 31st, 2009 at 5:32 am | # |

      Why don’t you ask the shop owner? They should be able to give you accurate allergy information.

      What are your allergies? I heard that sometimes ground anchovies and wheat flour is added as additive (check wikipedia for more information).

  45. Imre
    Posted December 14th, 2009 at 8:47 am | # |

    Hi Maangchi,

    Accidentally I put in two tablespoons of polenta (corn flour) instead of all purpose flour.. Whoaa, big shock :S.
    I scraped some out and put in the tablespoons of flour. Turned out great after all.. Love the recipe!

    Thanks :)

  46. Bluecrab Northern New Jersey USA My profile page joined 7/09
    Posted December 12th, 2009 at 1:54 pm | # |

    Hi Maangchi,

    I just made a pot of this soup this afternoon… as you know, it’s pretty cold in the NYC area today, and this soup is excellent for a cold day.

    This is an excellent recipe… I substituted a teaspoon of the Korean fish sauce that is used in kimchi for the anchovies, and it tasted pretty good.

    Thanks for this and all of your other recipes! Great website.

  47. haksaeng
    Posted December 10th, 2009 at 8:40 pm | # |

    If I don’t have anchovies or the container you used for them, is it possible to use Japanese dashi powder as a substitute? I haven’t been to H-Mart in a long time, but I do have a box of dashi in a cabinet.

  48. Kim
    Posted December 10th, 2009 at 2:45 pm | # |

    When I hear this music, it makes me think of Jewel of the Palace and makes me want to eat! This looks so good!

  49. Anonymous
    Posted December 9th, 2009 at 10:12 pm | # |

    hey, manggchi… when making this 국, can i add 두부?

  50. Amber
    Posted December 9th, 2009 at 1:27 am | # |

    Hello,

    I made this tonight and it was sooo tasty. I let my little Lily taste the broth and she loved it! So it’s a big thumbs up for this soup from us!

  51. annie
    Posted December 8th, 2009 at 8:28 pm | # |

    hi maangchi!!!!! i made this for dinner tonight with miso instead since i didn’t have korean bean paste – it is SO GOOD!!!!!!!! thank you so much for this yummy recipe :)

  52. jewels
    Posted December 7th, 2009 at 8:19 pm | # |

    Hi Maangchi,
    I been following your website for over a year now. I love Korean food ever since watching 大長今. There was so much food involve in the series. Makes me so hungry when I watch it ^_^

    You make Korean food look so simple. I showed my mom baechu doenjang guk video, b/c we have never heard/seen Korean cabbage soup sold in resturants (Toronto). And wow its so delicious!!!!

    My mom normally makes Tofu soup, pork bone soup, ginseng Chicken Soup, and bulgogi pork by following your videos. And my experiences w/ your receipes are always delicious!

    This past summer I went to Jeju, Busan and Seoul for 5 days. In Busan, I had this yummy fish soup at a local specialty Fish resturant that i can’t seem to find a receipe for. I see you have a receipe for Spicy fish soup (maeuntang), but the one I ate wasnt spicy. I have no idea what its called in Korean. I hope you can help me.

    Thanks for all your yummi food.

    jewels =)

    • Alex
      Posted December 8th, 2009 at 10:45 pm | # |

      I bet the fish soup you are talking about is Daegu tang. http://ojsfile.ohmynews.com/STD_IMG_FILE/2008/1223/IE000998043_STD.jpg I don’t have a recipe but this is what alot of Korean fish places serve as a non-spicy soup.

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2009 at 10:45 am | # |

      yeah, non-spicy fish soup is so delicious, too! To make it, you will have to find very fresh fish, Otherwise it will be too fishy. : ) (heh, fish should be fishy! lol)
      Yes, someday I will post the recipe! Thanks a lot!

      • jewels
        Posted December 10th, 2009 at 9:36 pm | # |

        yes you are right! amazing enought the fish soup in Busan had no fishyness at all. My bf and I was soooo amazed. b/c we both dislike fish soups due to fishyness.

        But at the time, we walked in a specialty fish resturant in Busan w/out knowing, thinking we can get pork belly grill =)

        the waitress knew no English, so all they did was point to the other tables eatting, and well we ordered their special …w/ no regrets! amazing fish soup we ever had!

        jewels =)

  53. Abigail
    Posted December 7th, 2009 at 5:22 am | # |

    can’t wait to try this out… :) thanks for the recipe maangchi… i’m looking forward to making this!

  54. Mankycat
    Posted December 6th, 2009 at 2:21 pm | # |

    I used a combination of potato starch and corn starch instead of flour and it turned out great! Even my 19 month old son liked it. :-)

    Thanks for posting such a great recipe.

  55. judy c
    Posted December 5th, 2009 at 3:16 am | # |

    Maanghchi,

    it is 12am and your blog is driving me crazy. I wish I can teleport your food from my computer. so hungry now. ahhh

  56. Nan
    Posted December 4th, 2009 at 11:51 pm | # |

    Another tasty recipe to try ^_^ thanks Maangchi. I think I’ll add an egg to this soup since I’m craving eggs too heh.

  57. Anonymous
    Posted December 4th, 2009 at 4:58 pm | # |

    i love ur cooking and a big fan of ur recepies
    very nice and entertaining too.

  58. D
    Posted December 4th, 2009 at 10:11 am | # |

    Is the soybean paste and Japanese miso the same?

  59. Chriss
    Posted December 4th, 2009 at 2:57 am | # |

    Is there a way to make this soup vegetarian? I’d really like to try it – it looks delicious! And all the food I’ve made from your recipes have turned out very good. =)

  60. csyama
    Posted December 2nd, 2009 at 6:49 pm | # |

    Aloha, Maangchi!
    So nice to have you back again. Loved your background music (from one of my most fav kdramas–Dae Jang Geum). Your soup looks delicious, especially with the bap.

  61. Felix
    Posted December 2nd, 2009 at 2:40 pm | # |

    hahahah! maangchi!!!! the theme from 대장금 goes so well with your actions and plot! You made such a wonderful decision for the background music for this recipe~~ it’s like the show could have really used some shots from your video :D

  62. Mankycat
    Posted December 2nd, 2009 at 10:57 am | # |

    My husband can’t have wheat (like all purpose flour). Would rice flour, cornstarch, or potato starch work?

    • Alex
      Posted December 2nd, 2009 at 1:28 pm | # |

      i would expect that any kind of starch will make the soup jelloy and thick.. i do not believe that is the purpose of putting flour in it. Instead it gives the creamy feel to the soup. I think rice flour would be better. let’s see what maangchi says.

      • Mankycat
        Posted December 5th, 2009 at 3:16 pm | # |

        According to Maangchi’s blog, her mother used rice water… which was loaded with rice starch, but not rice bits (rice flour is made of ground dry rice). This and your comment got me thinking. Usually we use cornstarch or potato starch for thickening other soups, which is common in gluten free cooking. My concern with rice flour is it might add too much graininess.

        I think we’ll actually try cornstarch (or a mix of a few)which will add a thickness… and is something I’m more accustomed too with soups anyways. I just wasn’t sure how that would affect the flavor or if someone already tried a non-wheat version.

  63. hazel
    Posted December 1st, 2009 at 10:27 pm | # |

    Thank you for posting this recipe maangchi! it’s funny that you post this now actually, because i was planning on going on a diet with most of my meals being korean food =D so when you mentioned in your video that this was a healthy soup, i was very glad XD and the other day, i was debating what i should do with the doenjang in my fridge before it goes bad XD! so yaaay!

    • Maangchi New York City My profile page joined 8/08
      Posted December 1st, 2009 at 11:25 pm | # |

      : ) I should make more baechu doenjang guk tomorrow, too! haha, debating what to do with your doenjang in the fridge? now no problem!

  64. Chelsie
    Posted December 1st, 2009 at 9:51 pm | # |

    Hello Maangchi ! This is one of my favorite soups. I really like eating it in the winter too ! Thanx.

  65. Violin123
    Posted December 1st, 2009 at 9:42 pm | # |

    I love this soup but I did not know flour is one of the ingredients. I don’t cook usually but this is easy enough I can try~ Thanks Maangchi!

  66. Eun Young
    Posted December 1st, 2009 at 8:56 pm | # |

    Wow Maangchi. You make it look so, so simple. My son and I enjoyed watching your video. You made both of us laugh and hungry at the same time.

  67. brandon
    Posted December 1st, 2009 at 7:54 pm | # |

    hi maangchi, i was wondering why you said shiraegi (garbage?) in the video once and not another time. looks good! and you’re right i haven’t met a korean who didn’t like this either

    • Maangchi New York City My profile page joined 8/08
      Posted December 1st, 2009 at 8:19 pm | # |

      shiraegi(시래기) in Korean is different from sseuraegi (쓰레기:garbage) in Korean.
      : )
      When you make kimchi, you need baechu (napa cabbage). We usually take off the outer leaves because the leaves have some holes or some part of the leaf is rotten. If you make 10 heads of cabbage, the amount of the outer leaves will increase. We blanch these leaves to make soup, and sometimes dry them for winter. It’s called shiraegi. This is a way of saving money and cabbage.

      The soup restaurant that I mentioned on my blog makes doenjang guk using shiraegi instead of inner part of cabbage. These days, cabbage is cheap and not many people use shiraegi to make doenjang guk. So I was supposed to say in the video “baechu doenjang guk” instead of “baechu shiraegi guk”.

      • brandon
        Posted December 3rd, 2009 at 7:55 pm | # |

        Thanks for the cool lesson!

  68. SupaFTTS
    Posted December 1st, 2009 at 5:27 pm | # |

    Hello Maangchi!! I’m so glad there is a doengjang soup I can make now..it’s getting pretty cold and I definitely have been craving to eat some warm soup every night. I will make this soon when I get one more cabbage! Thank you so much!! And the tofu side-dishes are making my mouth water, better make that soon as well too =) I saw you’re Guatemala pictures too! I would love to see the rest, it’s so interesting the places you visit, makes me very interested to go see them one day as well =]

    • Maangchi New York City My profile page joined 8/08
      Posted December 1st, 2009 at 5:43 pm | # |

      I’m glad you like my recipes!
      When you make this soup and tofu side dish, please update me.
      Yes, I will post the photos that I took during my trip soon.
      Thank you!

  69. Pixie
    Posted December 1st, 2009 at 12:58 pm | # |

    Yay!!! Thank you for posting the recipe for the soup. I can’t wait to make it :-D

  70. Sylvia My profile page I'm a fan! joined 9/08
    Posted December 1st, 2009 at 12:06 pm | # |

    I made this for lunch, I even measured the ingredients ;-)
    It is delicious. This will be my new favorite for a few weeks.
    It is easy and inexpensive to make.
    Thank You Maangchi,

    • Sylvia My profile page I'm a fan! joined 9/08
      Posted December 1st, 2009 at 12:08 pm | # |

      Oh and is there a beef version?
      I think I would like to try beef and no anchovies.

      • Maangchi New York City My profile page joined 8/08
        Posted December 1st, 2009 at 5:46 pm | # |

        yes, you can replace dried anchovies with beef if you are not a big fan of dried anchovies. Chop beef (about 200 grams for this recipe) into very small pieces.

        • Sylvia My profile page I'm a fan! joined 9/08
          Posted December 2nd, 2009 at 9:07 am | # |

          I love anchovies. This is one of my tricks to get my western children loving Korean food. I will make this a couple of times with beef. Then I will make it with beef and a couple of anchovies, then I will leave out some beef.
          I do a similar trick with kim-chi. I make “cabbage salad” with all the kim-chi ingredients. I leave out the fish sauce and I serve it fresh.
          I am getting them to like it this way first.
          Half of my kids love seafood so I sometimes make jjompong with seafood and sometimes with pork.
          They all love bulgogi and the chicken wings.
          My goal is to get as many westerners as possible to eat and LOVE Korean food.

  71. Cheng
    Posted December 1st, 2009 at 6:46 am | # |

    Thank you for posting yet another fantastic recipe! I’m in love with Korean foods now and will continue to try out more dishes. Korean foods are full of various soups and stews which I welcome them for this coming winter.

  72. Jenny
    Posted December 1st, 2009 at 5:38 am | # |

    It’s great to see a new video! I hope you had a nice time on your vacation! This soup looks very delicious, and like you said it is very healthy! A perfect soup to eat in January for a “New Years Diet”! :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 1st, 2009 at 5:50 pm | # |

      yeah, I am already on a diet now. My weight control diet is very simple. I reduce the amount of food that goes into my mouth. lol
      This soup is very healthful as you see the ingredients.

  73. Tabea
    Posted December 1st, 2009 at 4:16 am | # |

    OMG this soup looks delicious !!!! i cant wait to try it

  74. Libelle
    Posted December 1st, 2009 at 4:05 am | # |

    Welcome back, Maangchi ssi! ^^ Thanks for the new recipe, can’t wait to try it out…also going to try making it Halmoni’s way with the rice water. ^^
    Kamsahamida!

  75. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted December 1st, 2009 at 3:38 am | # |

    Yay, a new recipy! Great! Fast to make and easy to get ingredients.

  76. Katt
    Posted November 30th, 2009 at 11:10 pm | # |

    yeah, you are back!!! hope you had a nice vacation! and thx for this simple yummp recipe :b

  77. Sylvia My profile page I'm a fan! joined 9/08
    Posted November 30th, 2009 at 10:42 pm | # |

    I’m so happy you posted this recipe. My Korean friend gave me some of this soup that she had made and I loved it. Today I bought cabbage and was wishing I had this recipe. I was going to make a salad with the cabbage if I couldn’t find a recipe for this soup.
    Thank you,
    Sylvia

  78. D
    Posted November 30th, 2009 at 9:07 pm | # |

    I LOVE this soup! Sometimes this soup is served to us while we are waiting for our meals at the Korean restaurant we usually go to. I love drinking this soup. Thanks so much for posting this soup recipe. I can make my own now.

  79. Indonesian girl
    Posted November 30th, 2009 at 8:46 pm | # |

    What kind of flour do u use?all purpose flour?it seems simple 2make. I’ll try soon!thank u!


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