Yummy

Hearty Beef and Young Napa Cabbage Soup with Soybean Paste





Hearty Beef and Young Napa Cabbage Soup with Soybean Paste

Rich and Savory Beef Soup with Young Napa Cabbage and Doenjang

This is a hearty beef and young napa cabbage soup, simmered in a rich broth made from beef ribs and flavored with savory soybean paste (doenjang). The comforting, umami-rich soybean paste complements the tender young napa cabbage beautifully. For convenience, you can also use beef suitable for soup or beef bone broth instead of beef ribs. Enjoy a nourishing and flavorful bowl of this soup, perfect for warming you up.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Beef
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : More than 6 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Intermediate

Main Ingredients
  • 400g Beef Short Rib Meat (separated from bones)
  • 300g Blanched Young Napa Cabbage
  • 3 Korean Green Chilies (Cheongyang Pepper)
  • 1/2 Onion
  • 1 Green Onion (Scallion)
  • 1/2 Red Chili Pepper

Seasoning Ingredients
  • 9 cups Beef Rib Broth (from boiling the ribs)
  • 2 Tbsp Store-bought Traditional Doenjang (Korean soybean paste)
  • 2 Tbsp Homemade Doenjang
  • 1 Tbsp Fish Sauce (Anchovy or Anchovy-Soybean)
  • 2 Tbsp Minced Garlic

Cooking Instructions

Step 1

First, prepare 300g of blanched young napa cabbage. Add 2 tablespoons of store-bought traditional doenjang to the cabbage.

Step 2

Gently mix the cabbage and doenjang with your hands until well combined. This step helps the savory flavor of the doenjang to penetrate the cabbage, making it more delicious.

Step 3

Strain the broth made from simmering the beef ribs, keeping only the clear liquid aside. This rich broth is a key ingredient for the soup.

Step 4

Separate the beef short rib meat from the bones and cut it into bite-sized pieces. Cutting them into manageable pieces will make them easier to cook and eat in the soup.

Step 5

Prepare the other vegetables. Thinly slice 1/2 onion into strips. Finely chop 3 Korean green chilies, 1/2 red chili pepper, and 1 green onion. You can adjust the amount of chilies according to your preference for spice.

Step 6

Now, let’s start cooking the soup. Pour the 9 cups of reserved beef rib broth into a pot and bring it to a boil over high heat.

Step 7

Once the broth is boiling vigorously, add the prepared beef short rib meat. As the meat cooks, it will further enrich the flavor of the broth.

Step 8

When the beef is somewhat cooked, add the seasoned young napa cabbage and dissolve 2 tablespoons of homemade doenjang into the broth. For a clearer soup, you can strain the doenjang through a sieve before adding it. Bring the soup back to a boil.

Step 9

While the soup is simmering, skim off any foam or impurities that rise to the surface with a spoon. This will result in a clearer and cleaner tasting soup.

Step 10

Once the soup comes to a boil again, add the sliced onion, chopped green onion, and chopped Korean green chilies. These vegetables will add a refreshing and complex flavor to the soup.

Step 11

Add 1 tablespoon of fish sauce and 2 tablespoons of minced garlic to enhance the overall taste and aroma. Stir well to combine.

Step 12

Continue to simmer the soup over medium heat for about 5 to 10 minutes, or until the young napa cabbage is tender. Finally, add the red chili pepper. Taste the soup and adjust the seasoning with salt if needed (the amount of salt may vary depending on the saltiness of your doenjang).

Step 13

Serve the finished beef and young napa cabbage soup hot in bowls. It makes a wonderful and satisfying meal when paired with freshly cooked rice.



Exit mobile version