Beef and Napa Cabbage Doenjang Soup
Beef and Napa Cabbage Doenjang Soup
Savory Doenjang Soup with Beef and Young Napa Cabbage (Doenjang Jjigae)
A hearty and flavorful Doenjang Jjigae (fermented soybean paste stew) featuring tender beef stir-fried in sesame oil. This soup boasts a rich, savory broth that is universally loved and perfect for a comforting meal.
Main Ingredients- Beef (for soup) 150g
- Radish 120g
- Young Napa Cabbage 5 leaves
- Green Onion 1/2 stalk
Broth & Seasoning- Seafood Broth 1.5L (or Anchovy-Kelp Broth)
- Doenjang (Fermented Soybean Paste) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 0.5 Tbsp
- Fish Sauce 1 Tbsp (or Soup Soy Sauce)
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper, to taste
- Salt, to taste (for final seasoning)
- Seafood Broth 1.5L (or Anchovy-Kelp Broth)
- Doenjang (Fermented Soybean Paste) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 0.5 Tbsp
- Fish Sauce 1 Tbsp (or Soup Soy Sauce)
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper, to taste
- Salt, to taste (for final seasoning)
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly slice the radish (120g) into bite-sized pieces. Cut the young napa cabbage leaves (5 leaves) into roughly 3-4cm sections. Slice the green onion (1/2 stalk) diagonally. Having your ingredients prepped makes the cooking process much smoother.
Step 2
Pour 1.5L of seafood broth into a pot and bring it to a boil. If you’re using a store-bought seafood broth sachet, add it to the water while it heats to infuse a deep seafood flavor. (You can also use an anchovy-kelp broth.)
Step 3
In a separate pot, or the same one if you prefer, combine the beef (150g, for soup), minced garlic (1 Tbsp), sesame oil (1 Tbsp), and a pinch of black pepper. Stir-fry over medium heat until the beef is lightly browned and fragrant. This step enhances the beef’s savory aroma.
Step 4
Once the beef is partially cooked, add the prepared radish (120g) to the pot and continue to stir-fry with the beef for about 2-3 minutes, or until the radish begins to turn translucent. This helps to bring out the natural sweetness of the radish into the soup.
Step 5
Now, carefully pour the simmering seafood broth (1.5L) into the pot with the stir-fried beef and radish. Increase the heat to high and bring the mixture to a rolling boil.
Step 6
Once the broth is boiling, stir in the doenjang (2 Tbsp) and fish sauce (1 Tbsp), which add depth and umami. Make sure to dissolve the doenjang completely to avoid lumps. Let the soup return to a boil.
Step 7
After the doenjang has dissolved and the soup is boiling again, add the prepared young napa cabbage. Cook for about 3-5 minutes, or until the cabbage becomes tender and wilted.
Step 8
Once the napa cabbage is tender, add the diagonally sliced green onions. Simmer for another minute or so, allowing the fresh aroma of the green onions to meld with the broth.
Step 9
Finally, add the gochugaru (0.5 Tbsp) for a touch of color and mild heat. Taste the soup and adjust the seasoning with salt if necessary. Serve hot and enjoy this comforting and delicious Korean stew!
