Step 1

Soak dried shiitake mushrooms in water. And don't throw away this water and use it as shiitake mushroom broth. Of course, you can't throw away the soaked shiitake mushrooms. If you put it in the soup, it will taste better. I think an hour or two is enough to sing. When the shiitake mushrooms become soft, it's done.

Step 2

It's dried cabbage. Parboil dried cabbage in boiling water once. After washing it, cut it into 3~4 pieces to make it easy to eat.

Step 3

Boil the shiitake mushroom stock with green onions. Place the dried shiitake mushrooms separately and put them in with the cabbage.

Step 4

Add beef bone broth powder and mix well. If you put it in the boiling broth and dissolve it, it will dissolve quickly. You can use the beef bone broth or gomtang broth sold in the market. I use the beef bone soup stock powder from Ottogi.

Step 5

Add beef bone soup stock powder and mix the soybean paste and soybean paste in the boiled beef bone broth.

Step 6

When it boils up, add the shiitake mushrooms and the cabbage and boil them over high heat. Add the cabbage and simmer for 5 minutes, then simmer gently over low heat. That's how you can make thick soup with beef bone soup.

Step 7

To add a more spicy taste, I cut a cheongyang pepper and put it in

Step 8

It's almost done. The cabbage is fully cooked. So if I eat it, I think I'll fall for it. The soup is much thicker than the regular anchovy kelp broth.

Step 9

It is complete with thick and savory doenjang and boiled Ugeosagol doenjang. I put it in an earthen pot and put a little red pepper and green onion on it as decoration.