Hearty Spring Cabbage and Beef Doenjang Guk
A Rich and Savory Spring Cabbage and Beef Soybean Paste Stew
Introducing our ‘Spring Cabbage and Beef Doenjang Guk,’ a delightful fusion of spring’s fresh aroma and the deep flavors of beef. This stew, based on anchovy broth, boasts a wonderfully savory and clean taste, with the key being to simmer it long enough for the spring cabbage to become tender. It’s a simple yet satisfying meal that can rival even Yukgaejang in its heartiness. Enjoy a bowl of warm, deeply flavored doenjang guk today!
Main Ingredients- 1 head of fresh spring cabbage
- 150g beef brisket, cut for stew
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 cheongyang chili pepper
- 1/2 red chili pepper
- 7 cups anchovy broth
Seasoning- 3 Tbsp traditional Korean soybean paste (Doenjang)
- 1 Tbsp sesame oil
- Pinch of salt, to taste
- 3 Tbsp traditional Korean soybean paste (Doenjang)
- 1 Tbsp sesame oil
- Pinch of salt, to taste
Cooking Instructions
Step 1
Separate the leaves of the spring cabbage and wash them thoroughly. Bring a pot of water to a boil, add 1 Tbsp of salt, and blanch the spring cabbage leaves for about 2 minutes until tender. This step helps to soften the cabbage while retaining its fresh flavor.
Step 2
Immediately rinse the blanched spring cabbage under cold running water 2-3 times to cool it down. Squeeze out as much water as possible. This prevents the stew from becoming diluted and helps the seasoning to penetrate better.
Step 3
Take the squeezed spring cabbage and gently massage it with 3 Tbsp of doenjang. This pre-seasoning allows the savory flavor of the soybean paste to infuse deeply into the cabbage.
Step 4
Prepare the beef brisket, which is ideal for stews. Ensure any excess blood is removed, and cut it into bite-sized pieces suitable for soup. (Optional: Soak the beef in cold water for about 30 minutes to remove blood.)
Step 5
Finely chop the cheongyang chili pepper to add a pleasant heat. Slice the red chili pepper in half, remove the seeds, and then thinly julienne it for color. Have your minced garlic and chopped green onion ready for easy addition during cooking.
Step 6
Heat 1 Tbsp of sesame oil in a pot over medium heat. Add the beef and sauté until its pink color disappears. Stir-frying the beef will release a delicious aroma.
Step 7
Once the beef is lightly sautéed, add the pre-seasoned spring cabbage to the pot. Continue to stir-fry together for about 1-2 minutes, allowing the doenjang aroma to bloom.
Step 8
Pour in 7 cups of the flavorful anchovy broth. Ensure there’s enough broth to cover the ingredients, which will contribute to a richer soup base.
Step 9
Add the chopped cheongyang chili pepper and bring the broth to a rolling boil. The chili pepper’s mild spiciness will enhance the overall flavor profile of the stew.
Step 10
Once the stew begins to boil, reduce the heat to medium-low. Stir in 1 Tbsp each of minced garlic and chopped green onion. This adds a refreshing element to the broth.
Step 11
Cover the pot and let it simmer gently over medium-low heat for about 20 minutes. This simmering time is crucial for the spring cabbage to become perfectly tender and for all the flavors to meld beautifully.
Step 12
Finally, check if the spring cabbage is tender. Add the julienned red chili pepper and simmer for another minute to finish. Taste the stew and adjust the seasoning with salt if needed. Serve hot with a bowl of rice for a truly comforting meal!
