Hearty Beef and Napa Cabbage Soup
How to Make Delicious Beef and Napa Cabbage Soup
I make a new pot of soup every week for my husband who never skips breakfast. This time, I decided to make a beef and napa cabbage soup. It’s a comforting and flavorful soup that will warm you up.
Ingredients- 200g beef for soup
- 5 large napa cabbage leaves
- 1/2 stalk green onion
- 1/2 block firm tofu
- 2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp cooking wine (mirin or similar)
Cooking Instructions
Step 1
First, prepare the broth to give the soup a deep and rich flavor. Anchovy broth is ideal, but you can also use rice water or plain water if you don’t have any. Using a broth will result in a much deeper taste, so we recommend it if possible.
Step 2
Wash the napa cabbage leaves thoroughly under running water. Then, chop them into bite-sized pieces. Slice the green onion thinly and cut the tofu into cubes.
Step 3
Soak the beef for soup in cold water for about 10-20 minutes to remove any excess blood. Drain the beef, then pat it dry. In a bowl, mix the beef with 1/2 Tbsp minced garlic, 1 Tbsp soup soy sauce, and 1 Tbsp cooking wine. Gently knead the ingredients together to marinate the beef. This step helps to remove any gamey smell and adds a richer flavor.
Step 4
Once the broth is boiling, add the chopped napa cabbage and let it simmer until the cabbage becomes tender and soft. Ensure the cabbage is well cooked and wilted.
Step 5
When the cabbage is tender, dissolve 2 Tbsp of soybean paste (doenjang) into the soup. Since soybean pastes can vary in saltiness and flavor, start with 2 Tbsp and taste. Add more if needed. For beef and napa cabbage soup, or other types of doenjang soup, it’s best to rely solely on the doenjang for seasoning rather than adding extra soy sauce or salt. This allows the deep, savory flavor of the doenjang to shine through.
Step 6
After adjusting the seasoning with doenjang, add the marinated beef to the pot. Let it simmer until the beef is fully cooked. As the beef cooks, its juices will enrich the broth, adding another layer of flavor.
Step 7
Periodically, skim off any foam or impurities that rise to the surface. This will result in a cleaner and clearer soup.
Step 8
When the beef and cabbage are well-cooked and the broth tastes rich, add the sliced green onion and cubed tofu. Let it simmer for a short while longer until everything is heated through.
Step 9
Once all the ingredients are cooked and the flavors have melded together beautifully, turn off the heat. Like most soups and stews, this soup benefits from simmering. Especially with beef and napa cabbage soup, simmering it until the cabbage is wonderfully soft and sweet enhances the overall flavor. (Personal tip!)
