This is a recipe I came up with when I had a ton of leftover cabbage and the gochujang was a random additional that really changed the soup for the better.

Ingredients: 

• Quarter purple cabbage
• Quarter green cabbage 
• 2-3 big tomatoes (cut into pieces of 8)
• Half a white onion   
• 3-4 cloves finely chopped garlic 
• 4-5 cups chicken broth 
• 2 tbsp chicken bouillon 
• 1 tsp MSG 
• 1 tbsp gochujang 

1. Chop up cabbage into fairly big chunks, cut tomatoes and slice white onion 
2. In a big pot, cook onions on medium heat with a little olive oil for 2-3 minutes
3. Add tomatoes into pot, cook for 1-2 minutes
4. Add garlic and cook for 1-2 min 
5. Add cabbage and stir everything around, let it cook for about 5 minutes
6. Add 1 tbsp gochujang and mix 
7. Add chicken broth, bouillon and MSG and cook on low heat for 1 hour