Rich and Savory Beef and Napa Cabbage Doenjang Soup
Rich and Savory Beef and Napa Cabbage Doenjang Soup
How to Make Delicious Beef and Napa Cabbage Doenjang Soup
A deeply flavorful and savory Korean soybean paste soup (Doenjang Guk) made with tender beef and sweet napa cabbage. This comforting soup is perfect for warming you up and is sure to become a favorite.
Main Ingredients- Beef brisket 200g (for broth)
- Napa cabbage core 150g (sweet part)
- Shiitake mushrooms 2 ea
- Green onion 1 stalk
Cooking Instructions
Step 1
First, place the beef brisket and 1000mL of cold water in a pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15 minutes to remove any impurities from the beef. Then, lower the heat to medium-low, cover the pot, and let it simmer gently for about 40 minutes until the beef is very tender. This slow simmering process is key to developing a rich broth flavor.
Step 2
While the broth is simmering, prepare the vegetables. Cut the green onion into roughly 5cm lengths. Select the yellow, sweet inner leaves of the napa cabbage and cut them into approximately 2cm pieces. Cutting them too small might reduce the satisfying chewiness.
Step 3
Remove the stems from the shiitake mushrooms and thinly slice the caps into about 0.5cm thick pieces. If you’re using dried shiitake mushrooms, be sure to rehydrate them in water first.
Step 4
Doenjang is the foundation of a delicious soup! Mixing homemade Doenjang with regular Doenjang in a 1:1 ratio can create a richer, more complex flavor. To ensure a smooth broth, mix the combined Doenjang with 1 tsp of gochugaru and about 2 Tbsp of the simmering broth. This prevents clumps and results in a cleaner soup texture. It’s a great tip for enhancing flavor!
Step 5
Once the beef is tender, skim off any impurities or foam that have risen to the surface. This will keep your soup clear and clean. Now, add the prepared Doenjang mixture and season the soup, tasting as you go. It’s best to start with less Doenjang and add more to reach your desired saltiness and flavor.
Step 6
After adding the Doenjang and simmering for a short while, remove the tender beef from the pot and let it cool slightly. This makes it easier to shred and improves its texture.
Step 7
Once the beef is cool enough to handle, shred it into bite-sized pieces following the grain of the meat. You can also use two forks or a knife to cut it into pieces, depending on your preference.
Step 8
Add the prepared napa cabbage and sliced shiitake mushrooms to the broth. Bring it back to a boil over high heat. The sweetness from the vegetables and the savory Doenjang will combine to create a deep, satisfying flavor.
Step 9
Simmer for another 10 to 15 minutes, or until the napa cabbage is tender. It’s important to let the cabbage soften and release its natural sweetness into the soup. Taste and adjust the seasoning with any remaining Doenjang or guk-ganjang if needed. Finally, add 1/2 Tbsp of minced garlic for a touch of pungent aroma and umami.
Step 10
Finally, add the chopped green onions and boil for another moment until fragrant. Your rich and savory Beef and Napa Cabbage Doenjang Soup is ready! Enjoy it with a warm bowl of rice.
