Hearty Beef and Napa Cabbage Soup
Hearty Beef and Napa Cabbage Soup
A Delicious Napa Cabbage and Beef Soup Recipe (Serves 5-6)
As the kimchi-making season approaches, we’re bringing you a delightful recipe for Beef and Napa Cabbage Soup! This soup combines pre-blanched Napa cabbage with tender beef, creating a comforting and flavorful broth that’s even more satisfying than radish soup due to the delightful chewiness of the cabbage. It’s a perfect, soul-warming dish for any meal.
Main Ingredients- 500g blanched and cooled Napa cabbage (from kimchi preparation)
- 480g fresh beef (for soup, thinly sliced or cubed)
- 2 stalks fresh scallions (green onions)
For Sautéing Beef- 1.5 Tbsp minced garlic
- 1.5 Tbsp perilla oil
- 1 Tbsp cooking wine (like mirin)
For the Broth- 1.8 Liters water
- 1 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp coarse sea salt (for seasoning adjustment)
- 1.5 Tbsp minced garlic
- 1.5 Tbsp perilla oil
- 1 Tbsp cooking wine (like mirin)
For the Broth- 1.8 Liters water
- 1 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp coarse sea salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, prepare the Napa cabbage. To ensure it’s tender when used for soup later, blanch the cabbage briefly. Blanching it ahead of time also makes storage convenient and speeds up the cooking process.
Step 2
Portion the blanched cabbage into serving sizes and freeze them. This way, you can easily take out fresh portions whenever you want to make this delicious soup, making it very practical.
Step 3
Now, let’s adjust the ratio of beef to cabbage for the soup. I personally prefer a similar amount of beef and cabbage, but you can also use a 1:2 ratio with more cabbage if you like. I prefer a generous amount of beef.
Step 4
Lightly drain the beef by placing it in a sieve, then add it to a pot. Add the ingredients for sautéing the beef: minced garlic, perilla oil, and cooking wine. Sauté over medium heat until the beef is nicely browned.
Step 5
It’s important to sauté the beef until its juices are released and the surface is cooked, without letting all the delicious flavor evaporate. Sautéing it thoroughly will bring out a deep umami from the beef.
Step 6
Once the beef is well sautéed, pour in 1.8 liters of water for the broth and bring it to a boil with the beef. When the water is rapidly boiling over high heat, reduce the heat to medium-low and simmer for 10 minutes. This process removes any gamey odors from the beef and allows the broth to develop its flavor.
Step 7
While the broth is simmering, chop the pre-blanched Napa cabbage into bite-sized pieces (about 3-4 cm). Separate the white and green parts of the scallions. Slice the scallions lengthwise, similar to the size of the cabbage pieces. Having your ingredients prepped like this will significantly cut down on cooking time.
Step 8
After the beef has simmered for 10 minutes and is partially cooked, add the prepared Napa cabbage and continue to boil for another 10 minutes. The cabbage will soften and release its refreshing flavor into the broth.
Step 9
Once the cabbage is tender, add the sliced scallions and simmer for about 2 more minutes. The fresh aroma of the scallions will infuse the soup, and it’s ready! Taste the soup and adjust the seasoning with salt if needed. I like to add 1 teaspoon of coarse sea salt for a slightly mild flavor. (You can also add more soy sauce or fish sauce to your preference.)
Step 10
Throughout the cooking process, it’s best to keep the lid on the pot to prevent the broth from evaporating too quickly. This helps the flavors to meld and ensures the ingredients cook evenly.
Step 11
Serving this delicious Beef and Napa Cabbage Soup generously in bowls will yield about 5-6 portions.
Step 12
If you serve it in large portions like I do, it can easily serve 4-5 people. While the taste is similar to beef and radish soup, the unique crispness and refreshing taste of the Napa cabbage add an extra layer of deliciousness. This Beef and Napa Cabbage Soup is a must-try!
