Hearty and Savory Beef and Napa Cabbage Doenjang Soup
A Comforting Bowl: Beef and Napa Cabbage Doenjang Soup for Chilly Days
On cold mornings, a piping hot bowl of soup with a spoonful of rice warms you from the inside out, making you feel less sensitive to the chill. With delicious winter napa cabbage in season, making a pot of this doenjang (fermented soybean paste) soup means you won’t have to worry about breakfast preparations. This soup, featuring the harmonious blend of deep broth, tender cabbage, and chewy beef, is perfect for invigorating yourself during the colder months!
Main Ingredients- 2 handfuls blanched napa cabbage (approx. 200g)
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 1.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 stalk green onion (white and green parts separated)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 300g beef (for soup, e.g., brisket or chuck)
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 8 cups water (approx. 1.6L)
Cooking Instructions
Step 1
First, chop the 2 handfuls of blanched napa cabbage into bite-sized pieces. In a bowl, combine the chopped cabbage with 2 Tbsp of doenjang and 1.5 Tbsp of minced garlic. Gently mix them together with your hands until the seasoning is well incorporated. Marinating the cabbage beforehand will help the rich doenjang flavor infuse better into the soup.
Step 2
Now, heat a pot over medium heat and add 1 Tbsp of sesame oil. Finely slice the white part of the green onion (1 stalk) and add it to the pot. Sauté for about 1 minute until fragrant, allowing the scallion’s aroma to infuse into the oil, creating scallion oil. Sautéing the scallions will make the soup broth much clearer and deeper in flavor.
Step 3
Once the scallions are lightly sautéed, add 1.5 Tbsp of gochugaru. Stir-fry quickly for about 30 seconds, ensuring it doesn’t burn, to remove any raw taste from the chili flakes and enhance their spicy flavor. Be careful as high heat can burn the gochugaru.
Step 4
Add the 300g of beef (prepared for soup) to the pot with the sautéed scallions and gochugaru. Stir-fry over medium heat until the beef is no longer pink and the surfaces are cooked. Searing the beef first helps to retain its rich flavor and makes the soup taste even better.
Step 5
When the beef is almost cooked through, add 2 Tbsp of guk-ganjang for a savory depth of flavor, and stir-fry briefly until the soy sauce is absorbed by the beef and it’s fully cooked. Then, pour in the 8 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes to allow the flavors to deeply meld.
Step 6
After the broth has simmered sufficiently, add the pre-marinated napa cabbage to the pot and continue to cook them together. Allow the cabbage to meld with the soup flavors.
Step 7
Continue to simmer for another 5 minutes after adding the cabbage. Check if the soup is bubbling evenly and the cabbage is tender. Avoid overcooking the cabbage, as it can become mushy. It should be tender yet retain a slight bite.
Step 8
Finally, thinly slice the green parts of the remaining green onion (half of the stalk) diagonally and add them to the soup. Simmer for another moment to finish. Your delicious and savory beef and napa cabbage doenjang soup is ready! The fresh aroma of the green onions adds an extra layer of deliciousness.
