Savory Napa Cabbage & Soybean Paste Stew with Beef
Savory Napa Cabbage & Soybean Paste Stew with Beef
#NapaCabbageStew #DoenjangGuk #BeefStew #KoreanHomeCooking #AutumnSoup
Inspired by the TV show ‘Matnam’s Square’, here’s a recipe for a comforting and deeply flavorful Napa Cabbage and Soybean Paste Stew (Doenjang Guk). This version is enhanced with generous portions of beef for an extra layer of umami, and ingeniously uses the outer leaves of the cabbage for a zero-waste approach. The delightful combination of slightly crisp cabbage, rich doenjang, and savory beef creates a hearty soup perfect for any meal. A special tip includes searing the beef beforehand to deepen the broth’s flavor. Try making it yourself!
Main Ingredients- 300g Beef for Stew (e.g., chuck, brisket)
- 10 outer leaves of Napa Cabbage (approx. 500g)
- 2 Tbsp Aged Soybean Paste (Ddeot Doenjang, optional)
- 2 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Scallions
- 2 Cheongyang Peppers (optional, for spice)
- 1L Anchovy or Dried Pollock Broth (preferably homemade)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Napa Cabbage and Soybean Paste Stew. Cut the beef for stew into bite-sized pieces. Wash the outer Napa cabbage leaves thoroughly and chop them into 3-4cm lengths. We’ll be using a mix of aged doenjang (ddeot doenjang) and regular doenjang for a complex flavor. Also, have your minced garlic, chopped scallions, and thinly sliced cheongyang peppers (if using) ready. Using a homemade broth, like one made from dried pollack or anchovies, will add a richer depth of flavor.
Step 2
Heat a pot over medium-high heat without adding any oil. Add the prepared beef for stew and sear it. Searing the beef beforehand not only enhances its natural flavor but also helps prevent too much fat from rendering into the stew, keeping the broth cleaner.
Step 3
Continue to cook the beef until its surfaces turn grayish-brown and it’s evenly browned. This searing process helps to seal in the juices, resulting in more tender beef and a more flavorful broth.
Step 4
Pour the homemade broth (1L) into the pot with the seared beef. Add both the aged doenjang and regular doenjang. Whisk thoroughly with a spatula or spoon to ensure the soybean paste dissolves completely and no clumps remain.
Step 5
Once the soybean paste is fully dissolved, add the minced garlic, chopped scallions, and the thinly sliced cheongyang peppers (seeds removed if you prefer less heat). Bring the stew to a rolling boil over high heat. If you enjoy a spicier kick, you can adjust the amount of cheongyang peppers or even include some of their seeds.
Step 6
When the stew reaches a vigorous boil, add the chopped Napa cabbage leaves. Continue to boil until the cabbage has softened completely.
Step 7
Once the cabbage is tender and the stew is boiling again, reduce the heat to medium and let it simmer gently. Simmer for about 10-15 minutes to allow the flavors to meld beautifully, bringing out the natural sweetness of the cabbage and the savory depth of the doenjang. Taste the broth and adjust the seasoning by adding a little more doenjang if needed.
Step 8
Your delicious Napa Cabbage and Soybean Paste Stew with Beef is ready! This soup is wonderfully refreshing yet deeply savory, with the richness of the beef and the subtle sweetness of the cabbage creating a perfectly balanced and comforting dish. Enjoy it with a warm bowl of rice!
