Heartwarming and Satisfying Beef and Napa Cabbage Doenjang Soup
Rich and Savory Doenjang Soup with Beef and Napa Cabbage
A comforting and hearty doenjang (fermented soybean paste) soup packed with tender beef and sweet napa cabbage. Perfect for a chilly day, this soup offers a deep, umami-rich flavor that warms you from the inside out. Get ready for a bowl of pure comfort!
Main Ingredients- 300g Beef (for soup), thinly sliced
- 1/4 head Napa cabbage (approx. 300g), cut into bite-sized pieces
- 1 chili pepper (e.g., green or red, adjust to spice preference), thinly sliced
- 1/2 stalk large green onion, sliced diagonally
Seasoning & Aromatics- 2 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 0.5 Tbsp Yeondoo (or Dasida/fish sauce, for extra umami)
- 1 Tbsp minced garlic
- 0.5 Tbsp Gochugaru (Korean chili flakes, fine grind – optional for extra heat)
- A little sesame oil or perilla oil
- 2 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 0.5 Tbsp Yeondoo (or Dasida/fish sauce, for extra umami)
- 1 Tbsp minced garlic
- 0.5 Tbsp Gochugaru (Korean chili flakes, fine grind – optional for extra heat)
- A little sesame oil or perilla oil
Cooking Instructions
Step 1
Begin building flavor! Heat 1-2 tablespoons of perilla oil (or sesame oil) in a pot over medium heat. Add the sliced beef and stir-fry briefly until the outside is no longer pink. Avoid overcooking to keep the beef tender and juicy.
Step 2
Pour in plenty of water (about 1 to 1.2 liters) and bring it to a boil over high heat. Once boiling, skim off any scum or impurities that rise to the surface. This step is crucial for a clear and clean-tasting broth.
Step 3
With the broth clear, add the doenjang. It’s best to dissolve the doenjang through a sieve placed over the pot to ensure it mixes evenly without clumps. Once the doenjang is dissolved, stir in the minced garlic, guk-ganjang, and yeondoo (or your chosen umami enhancer). Bring the soup back to a rolling boil and let it simmer for a few minutes to allow the flavors to meld.
Step 4
When the soup base is bubbling nicely, add the cut napa cabbage. Let it simmer for about 5-7 minutes, or until the cabbage is tender and has released its natural sweetness into the broth. The cabbage will absorb the delicious soup base.
Step 5
Prepare the chili pepper by slicing it diagonally. Slice the green onion diagonally as well, or chop it finely.
Step 6
Once the cabbage is tender, add the prepared chili pepper and green onion to the pot. Continue to simmer for another minute or two, allowing their fresh flavors to infuse the soup.
Step 7
For a touch of warmth and color, stir in the fine gochugaru (optional). This adds a mild spiciness and depth, but feel free to omit it if you prefer a milder soup or if serving to those sensitive to spice.
Step 8
And there you have it – a wonderfully warming and satisfying bowl of Beef and Napa Cabbage Doenjang Soup! Serve hot with a side of steamed rice for a truly comforting and delicious meal that will warm you right down to your soul.
