Hearty Beef and Dried Napa Cabbage Soup
Hearty Beef and Dried Napa Cabbage Soup
How to Make Rich and Refreshing Beef and Dried Napa Cabbage Soup
I recently made dried napa cabbage from cabbage gifted by my sister-in-law. I set aside half for Gamjatang (pork back-bone stew) and used the other half for soup, chopping it finely.
Ingredients- 2 handfuls of dried napa cabbage, chopped
- 200g beef (brisket or soup cut)
- Plenty of broth (anchovy and kelp based is recommended)
- 1/2 stalk of green onion
- 3 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp minced garlic (2 Tbsp for seasoning cabbage, 0.5 Tbsp for beef)
- 1 Tbsp Guk-ganjang (soup soy sauce, for stir-frying beef)
- 0.5 Tbsp sesame oil (for stir-frying beef)
- 2 Tbsp perilla seed powder
Cooking Instructions
Step 1
First, let’s season the dried napa cabbage. In a bowl, combine the chopped dried napa cabbage with 2 Tbsp of minced garlic, 3 Tbsp of Doenjang, and 0.5 Tbsp of Gochujang. Gently massage the seasoning into the cabbage with your hands, ensuring it’s evenly coated. This step is crucial for infusing flavor into the cabbage.
Step 2
Next, prepare the beef. I’m using brisket for a richer flavor and tender texture. In a pot, add the beef along with 1 Tbsp of Guk-ganjang, 0.5 Tbsp of minced garlic, and 0.5 Tbsp of sesame oil. Stir-fry the beef over medium-high heat until it’s nicely browned and fragrant, developing its savory notes.
Step 3
Once the beef is well-stirred and aromatic, add the seasoned dried napa cabbage to the pot. Stir it in with the beef for a minute or two. Then, pour in enough broth to generously cover all the ingredients. Using a good quality broth, like one made from anchovies and kelp, will significantly enhance the soup’s depth.
Step 4
Now, let’s bring it to a boil. Start with high heat, and once it reaches a rolling boil, reduce the heat to medium and let it simmer gently for about 10 minutes. This allows the flavors to meld beautifully and the cabbage to become tender. After simmering, add the chopped green onion and 2 Tbsp of perilla seed powder. Stir well to incorporate. Taste the soup and adjust seasoning if needed, adding more Guk-ganjang for saltiness.
Step 5
Let the soup simmer for another few minutes after adding the green onion and perilla seed powder. This will result in a wonderfully savory and deeply satisfying soup that warms you from the inside out. Enjoy your homemade Beef and Dried Napa Cabbage Soup – it’s sure to become a favorite!
