Balancing the "Stomach and Heart" at Year-End and New Year: The Reason Why Korean Vegan "Baechu Doenjang Soup" Resonates

"I might be done with rich flavors for a while"—after a series of festive meals during the year-end and New Year, the body naturally craves "light warmth." The stomach still holds the remnants of butter and cheese, but the chilled body needs steam. To resolve this contradiction, The Washington Post introduced **Baechu Doenjang Guk (Napa Cabbage Doenjang Soup)**, a dish cherished in Korean households. The Washington Post

"Healing" is not just about nutrition

What makes this article interesting is that it doesn't treat the soup merely as "health food." The recipe comes from the new book by the popular chef and author on social media, Joanne Lee Molinaro, known as "The Korean Vegan." In the introduction, Napa Cabbage Doenjang Soup is described as food that "calms not just the body but also the mind." The Washington Post

The reason Molinaro started making this soup is quite practical. She mentioned that at the time, she had stomach issues and read that "cabbage is good for the stomach," so she increased cabbage dishes. This reminded her of the familiar Korean combination of "cabbage (napa cabbage) × doenjang." Additionally, her conversation about the "boundary between soup and stew" led her to create a version that is "more soup-like," with less protein and gentle on the stomach. . The Washington Post

The moment she switched to napa cabbage, she "came alive"

Initially, the recipe was made with regular green cabbage, but later switched to **napa cabbage**. This is symbolic, as the statement "regular cabbage isn't bad, but switching to napa cabbage made it 'come alive'" is introduced. For the Korean dining table, napa cabbage is not only for kimchi but also serves as the "foundation" for soups and stews. Its texture is soft, it cooks gently, and it doesn't become heavy even when it absorbs broth. That's why it's suitable for a "harmonious" bowl. The Washington Post

Doenjang is "miso-like" but loved as something distinct

Doenjang is a fermented soybean paste. The article explains that "it's similar to Japanese miso but has a stronger umami and a more pungent aroma." The Washington Post

On the other hand, Molinaro herself advises on her site not to call doenjang jjigae "Korean miso soup," including the cultural nuances. Because they are similar, they are often lumped together casually, creating a sense of discomfort with the "name"—a point that resonates with food enthusiasts as fermented foods gain popularity worldwide. The Korean Vegan

Just 35 minutes, 9 ingredients for "depth"

What makes this soup "modern" is its speed, suitable even for busy weekdays. The Washington Post introduces it as being completed with 9 ingredients / about 35 minutes, and the "long fermentation" of doenjang creates depth of flavor even in a short time. The Washington Post

In the actual recipe (on the paper's recipe page), a small amount of olive oil and sesame oil is used, and the ingredients are shiitake mushrooms, onions, napa cabbage, and silken tofu. The aroma is brought out in a pot, mixed with doenjang, and extended with vegetable broth to simmer. The key is to add napa cabbage and tofu at the end and stop when the napa cabbage is "soft but not mushy." The Washington Post

Additionally, there's a "substitution option." Napa cabbage can be replaced with "other cabbages," and doenjang can be substituted with "miso." Even if you're intimidated by the fermented aroma, you can first try it with miso at home to grasp the "direction." The Washington Post

Light in nutrition, but satisfying

The nutritional information for this recipe (estimated) is 149 kcal and 9g of protein per serving (2 cups). Tofu plays a significant role. The sodium content is 485 mg, with a gentle seasoning base, and final adjustments with doenjang or soy sauce. The secret to "light yet fulfilling" is likely the combination of fermented umami and tofu protein. The Washington Post

SNS Reactions: Key Points of Empathy are "Healing," "Fermentation," and "Adaptability"

So how is it perceived on social media? The most straightforward "reaction" can be seen in the review section of the paper's recipe page. Within the available range, ratings are given, indicating that "there are people who have tried making it." The Washington Post
(Note: Individual comments may not be viewable depending on the environment, so we will only note the existence of ratings here.)

On the other hand, broader social media excitement is centered around "Napa Cabbage Doenjang Soup/Doenjang Soup" itself. For example, in the Korean food community on Reddit, there are voices saying they like to add spinach, Swiss chard, or napa cabbage to doenjang soup, sharing the idea of "seasonal adaptation with greens and leafy vegetables." Reddit

In cooking groups on Facebook, conversations about doenjang-based soups, such as "wanting recipes" or "adding (meat)," are occurring as household staples (some posts can be confirmed as search results). Facebook

On Instagram, posts touching on the steps and ingredients of Molinaro's new book recipe can be found, and it seems that the sharing of "tried it/making it" is circulating. Instagram

The direction of this response aligns with Molinaro's personal experience, where she states, "The vegan community is open to new ingredients (such as the aroma of fermentation), and many people repeatedly make doenjang jjigae." The Korean Vegan

In other words, the points that resonate socially are the following three:

• The "harmonious" narrative: A "bowl for such times" that accompanies stomach discomfort or mood downturns The Washington Post

• The warp effect of fermentation: Even with a short cooking time, doenjang "completes" the flavor The Washington Post

• Adaptability: Napa cabbage → other cabbages, doenjang → miso, changing the type of broth, etc., can be tailored to the household The Washington Post

Beyond "cooking videos," a person who expanded

The support for Molinaro is not just for her recipes but also for her "narrative." In an interview with the Chicago Sun-Times, it is introduced that she initially pursued a career as a lawyer, and her social media was intended to document her transition to veganism. The turning point came when she began to tell "her story" rather than just "how to make" things. She recalls that at the time, "she had about 10,000 followers on Instagram" and began posting short stories about her family and immigrant family experiences. Chicago Sun-Times

This Napa Cabbage Doenjang Soup is also on that continuum. It's not just "delicious" but a "taste that has a place to return to" that moves people.

Today's Conclusion: For the year-end "feast fatigue," the gentleness of fermentation

Napa Cabbage Doenjang Soup competes with charm in the opposite direction of luxury. It uses few ingredients. The process is short. Yet, with the depth of fermentation and the gentleness of napa cabbage and tofu, it makes you feel "lighter" after eating. And those who make it adapt it to their kitchen circumstances, adding greens, substituting with miso, or changing the broth, making it their own staple. The Washington Post

On a cold night, first, take out the pot. Warm shiitake mushrooms and onions with sesame oil, dissolve the doenjang, and add napa cabbage. The aroma of fermentation rises in the steam. —Just that makes you feel like you can step away from the overwhelming information of the year-end. This article quietly recommends such a "soup for the soul." The Washington Post