Savory Beef and Napa Cabbage Soybean Paste Stew
How to Make Beef and Napa Cabbage Soybean Paste Stew (So-gogi Bae-chu Doen-jang Guk)
Wondering what to cook today? This hearty and slightly spicy stew, when simmered to perfection, will have you finishing a bowl of rice in no time! It’s a comforting soup made with fresh napa cabbage. You can use a whole head of napa cabbage for various dishes like fresh kimchi or wraps, and today, we’ll transform it into a delicious soybean paste stew. It’s wonderfully refreshing and savory. Let’s get started on making this delightful cabbage and soybean paste stew!
Main Ingredients- 4-5 leaves Napa cabbage (cut into bite-sized pieces)
- 150g Beef (for stew, cut into small pieces)
- 1/2 stalk Green onion (sliced diagonally)
- 1 Green chili pepper (finely chopped)
- 1/2 Red chili pepper (finely chopped)
- 2 Coin stock cubes (or 1L anchovy-fish stock)
- 1L Water
- 1 Tbsp Perilla oil
Seasoning Ingredients- 1 Tbsp Soybean paste (Doenjang)
- 0.5 Tbsp Gochujang (red chili paste – adds a nice kick, especially with homemade doenjang)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Minced garlic
- 1 Tbsp Soybean paste (Doenjang)
- 0.5 Tbsp Gochujang (red chili paste – adds a nice kick, especially with homemade doenjang)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, roughly chop the prepared napa cabbage leaves into manageable, bite-sized pieces. Finely chop the green chili pepper and red chili pepper, removing the seeds for a balanced heat. Slice the green onion diagonally into about 0.5cm thick pieces to add aromatic depth.
Step 2
Heat 1 tablespoon of perilla oil in a pan over medium-high heat. Add the beef and stir-fry until it’s just browned. Searing the beef beforehand will release its rich flavor into the broth, making the stew much more delicious. Cook just until the pink color disappears.
Step 3
Pour 1 liter (about 5 cups) of water into a pot and add 2 coin stock cubes. Using stock instead of plain water will significantly enhance the depth and richness of the broth. If you don’t have coin stock, a homemade anchovy-kelp broth of 1 liter is an excellent substitute.
Step 4
Bring the water with the browned beef and stock to a rolling boil over high heat. Skim off any foam that rises to the surface with a spoon; this step ensures a clear and clean-tasting broth. Once boiling, add 1 tablespoon of doenjang, 0.5 tablespoon of gochujang, 1 tablespoon of minced garlic, and 1 tablespoon of soy sauce for soup. Stir well to dissolve the seasonings.
Step 5
Tip! If your homemade doenjang is particularly strong or salty, mixing in a little gochujang can add a pleasant spicy note and create a more balanced, delicious flavor profile for your stew. Feel free to adjust the seasoning amounts to your preference.
Step 6
Once the seasonings are well dissolved, add all the chopped napa cabbage to the pot. Simmer over medium heat for about 10 minutes, or until the cabbage becomes translucent and tender-crisp. It’s important to let the cabbage cook enough to release its fresh, slightly sweet flavor into the broth. After the cabbage has softened a bit, add the chopped green and red chilies and let it simmer for another few minutes.
Step 7
Finally, add the sliced green onions and bring the stew to a final bubbling boil. Congratulations, your delicious Beef and Napa Cabbage Soybean Paste Stew is ready! This savory and slightly spicy soup is perfect for stimulating your appetite and will make you want to finish your rice in one go. Enjoy it while it’s hot!
