Hearty and Flavorful! Beef and Napa Cabbage Stem Soup (Sundae Guk)
Rich Beef and Napa Cabbage Stem Sundae Guk Recipe
Create a deeply savory and satisfying Sundae Guk using leftover napa cabbage stems from kimchi making and fresh beef. The harmonious blend of spicy broth, tender cabbage stems, and chewy sundae is exceptional, with the addition of perilla powder at the end enhancing its nutty aroma for an even more delicious experience. It’s the perfect hearty meal to finish off a bowl of rice!
Main Ingredients- Beef for soup (cut into pieces) 300g
- Blood sausage (Sundae) 200g
- Napa cabbage stems (young leaves) 1 head
- Green onion 1 stalk
- Chives 1 handful
Cooking Instructions
Step 1
To make a hearty Sundae Guk, first prepare 300g of beef for soup, 200g of sundae cut into bite-sized pieces, 1 head of napa cabbage stems leftover from kimchi making, 1 green onion, and 1 handful of chives. Fresh ingredients are the foundation of a delicious soup!
Step 2
The first secret to a deep and rich broth! Place the beef for soup in a pot and simmer it from the beginning. The broth that the beef releases will elevate the soup’s flavor profile.
Step 3
While the beef is simmering until tender in the broth, wash the prepared napa cabbage stems thoroughly and boil them in vigorously boiling water until softened. It’s important not to overcook the cabbage stems to the point of being too mushy.
Step 4
Once the cabbage stems are boiled, cut them into manageable pieces. In a large bowl, combine 1 tsp of doenjang, 3 Tbsp of gochugaru, 2 Tbsp of minced garlic, and 2 Tbsp of sesame oil. Mix them well by gently massaging with your hands (job-job). Properly seasoning the cabbage stems is key.
Step 5
Cut the fragrant chives into approximately 3-4 cm lengths and set aside. Also, cut the sundae into large, bite-sized pieces. The freshness of the chives and the chewiness of the sundae will add a special texture to the soup.
Step 6
Once the beef is sufficiently cooked and tender, add the pre-seasoned napa cabbage stems to the pot and simmer together. The cabbage stems will create a deeper flavor profile as they meld with the beef broth.
Step 7
Simmer until the broth has reduced and the flavors have intensified. The longer it simmers, the more the savory flavor of the cabbage stems and the umami of the beef will meld, creating a richer taste. Season the soup with 2 Tbsp of saeu-jeot for the final taste. Using salted shrimp enhances the umami and makes the soup even more delicious.
Step 8
Now, it’s almost done! Just before serving, add the sundae and chives to the pot with all the blended ingredients and bring to a gentle boil. If desired, add a generous amount of ground perilla seeds for an added nutty flavor, completing your elevated Beef and Napa Cabbage Stem Sundae Guk. Enjoy your meal!
