Young Napa Cabbage and Soybean Paste Stew: A Hearty and Savory Grandma’s Style Soup
Young Napa Cabbage and Soybean Paste Stew: A Hearty and Savory Grandma’s Style Soup
Altoran-Style Stir-fried Young Cabbage and Beef Stew: The Secret to Deep Broth Flavor
This is a deeply savory and flavorful young napa cabbage stew, reminiscent of a country grandma’s home cooking. It’s a taste that brings back memories of mom’s cooking, with a rich broth that stimulates your appetite. This stew, seasoned with soybean paste, has a unique charm that makes you crave it. Shall we enjoy a delicious and savory meal together?
Main Ingredients- 1 bunch of young napa cabbage (small variety preferred)
- 2 Tbsp coarse salt (for blanching)
- 3 Tbsp soybean paste (for marinating)
- 400g fresh beef sirloin
- 1.5L rice water (or plain water)
- 1 large green onion
- 1 onion
- 4 Korean green chili peppers
- 1 Tbsp perilla oil (for stir-frying)
Beef Seasoning- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 1 Tbsp sugar
- 1 Tbsp red pepper paste (gochujang)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 1 Tbsp sugar
Cooking Instructions
Step 1
When making this stew, it’s best to use small young napa cabbage for a tender texture. Choosing fresh cabbage is key to its deliciousness.
Step 2
If you’ve purchased fresh young napa cabbage, it’s much easier to prepare. Wash it thoroughly under running water to remove any dirt and prepare it.
Step 3
Fill a large pot with water and add 2 tablespoons of coarse salt. Bring it to a rolling boil. Once boiling, add the firmer stem parts of the young napa cabbage first. Once the stems are slightly cooked, add the leaves and blanch for about 2-3 minutes. Be careful not to overcook, or they will become mushy.
Step 4
Immediately rinse the blanched young napa cabbage in cold water to stop the cooking process from residual heat. Once cooled, squeeze out as much water as possible. Squeezing out the water well will help the seasonings penetrate better, making it more flavorful.
Step 5
Add 3 tablespoons of soybean paste to the squeezed young napa cabbage and mix well to marinate. Marinating with soybean paste will double the savory flavor.
Step 6
Cut the beef sirloin into bite-sized pieces. In a bowl, combine the beef with 1 tablespoon of red pepper paste, 1 tablespoon of soup soy sauce, 1 tablespoon of minced garlic, 2 tablespoons of rice wine, and 1 tablespoon of sugar. Mix everything thoroughly to marinate. This seasoning will enhance the beef’s flavor.
Step 7
Heat 1 tablespoon of perilla oil in a wide pan. Add the marinated young napa cabbage and stir-fry until fragrant. Stir-fry sufficiently so the nutty aroma of the perilla oil infuses the cabbage.
Step 8
Push the young napa cabbage to one side of the pan, and add the marinated beef to the center. Stir-fry the beef until it starts to cook, then mix it with the cabbage.
Step 9
Continue stir-frying the beef and young napa cabbage together over medium heat for about 2-3 minutes, allowing their flavors to meld. This step enhances the ingredients’ aroma.
Step 10
Now, pour in 1.5 liters of rice water and bring to a boil. If you don’t have rice water, plain water is also fine. Once the broth boils, add the roughly chopped green onion and onion, and simmer a little longer. The natural sweetness and umami from the vegetables will make the broth even richer.
Step 11
For the best flavor, the young napa cabbage stew needs to be simmered thoroughly. Cover the pot and boil over high heat for 4 minutes, then reduce the heat to low and simmer gently for about 30 minutes. The longer it simmers, the more savory and deep the flavor becomes.
Step 12
Finally, add the chopped Korean green chili peppers for a touch of spice to complete the stir-fried young napa cabbage and beef stew! Served over warm rice, it’s a true ‘rice thief.’ When you miss your mother’s cooking, be sure to try making this. It’s a taste the whole family will love.
