Savory and Refreshing Napa Cabbage and Beef Soybean Paste Soup
Rich Beef Broth with Savory Depth from Napa Cabbage and Soybean Paste! A Rice-Thief Napa Cabbage Soybean Paste Soup
Let’s make a soybean paste soup with fresh napa cabbage, which is in season, and tender beef for a savory and refreshing taste. When you mix rice into the broth and slurp it down, you’ll finish the whole bowl in no time! It’s the perfect meal to warm your soul and fill your stomach.
Main Ingredients
- 10 leaves of Napa Cabbage (medium size)
- 150g Beef (for soup)
- 1 Tbsp Sesame Oil
- 3 Tbsp Soybean Paste (Doenjang)
- 0.5 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (Anchovy, Sand lance, or Tuna fish sauce are all fine)
- 2 Korean Green Chilies
- 1 handful of Scallions
Broth Ingredients
- 1 Broth Pack (or anchovies, kelp)
- 1500ml Water (6 cups)
- 1 Broth Pack (or anchovies, kelp)
- 1500ml Water (6 cups)
Cooking Instructions
Step 1
Prepare all ingredients to make a delicious Napa Cabbage and Beef Soybean Paste Soup. Wash the cabbage thoroughly, pat it dry, and lightly press out any blood from the beef with paper towels.
Step 2
Pour 1500ml (6 cups) of water into a pot and add 1 broth pack. Simmer over medium heat for about 15 minutes to create a rich broth. If you don’t have anchovy broth, you can use rice water or 2-3 cube broths. (If using cube broths, be mindful of the saltiness and adjust the amount of soybean paste accordingly.)
Step 3
Wash the 10 Napa cabbage leaves thoroughly, drain any excess water, and then cut them into bite-sized pieces about 1cm thick.
Step 4
Prepare the scallions by chopping them into about a hand’s length segments. Slice the 2 Korean green chilies diagonally to add a hint of spiciness.
Step 5
Heat 1 tablespoon of sesame oil in a pot. Add the prepared beef and stir-fry until the surfaces turn white. This step helps to enhance the beef’s flavor.
Step 6
Once the beef starts to cook, pour in all of the rich broth (1500ml) that you prepared earlier.
Step 7
Cover the pot and let it simmer over medium heat for about 10 minutes, allowing the beef flavor to infuse into the broth.
Step 8
After the beef flavor has steeped into the broth, add the sliced Napa cabbage. Place 3 tablespoons of soybean paste into a sieve and dissolve it well into the broth without lumps. This ensures the soybean paste is smoothly incorporated into the soup.
Step 9
Add 0.5 tablespoon of red pepper flakes for a spicy and refreshing taste.
Step 10
Add 1 tablespoon of minced garlic to enhance the depth of the broth’s flavor.
Step 11
Cover the pot again and simmer gently over medium-low heat for 10-15 minutes, until the cabbage is completely tender. The key is to simmer slowly so that the cabbage’s sweetness and the soybean paste’s savory notes meld beautifully.
Step 12
Finally, taste the soup and adjust the seasoning. If needed, add fish sauce (anchovy, sand lance, tuna fish sauce, etc.) or Korean soy sauce to your preference. Using fish sauce will further enhance the umami flavor.
Step 13
Finally, add the prepared scallions and Korean green chilies and bring to a boil for a short time. Your savory and refreshing Napa Cabbage and Beef Soybean Paste Soup is ready! It’s incredibly delicious mixed with hot rice. Enjoy this hearty and satisfying soup that will revive your appetite!
