I was in the mood for some comfort food today so I immediately dug out Maangchi’s recipe for baechu doenjangguk. I was out of napa cabbage so I used what I had on hand: baby spinach, baby kale and potatoes. Since I’m vegetarian, I added dried kelp, homemade vegetarian fish sauce and tofu instead of the anchovies. I served it with brown rice. It was heavenly! There’s nothing like a bowl of this soup to make all of your worries go away.

The recipe is here.

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