Napa Cabbage Core Soybean Paste Stew
A Delicious Napa Cabbage Core Soybean Paste Stew Perfect for Kimchi Season
This hearty stew is made using the tender inner cores of Napa cabbage, a seasonal delight during kimchi-making time. It’s a perfect accompaniment to boiled pork (suyuk) on the day you make kimchi, and its sweet, comforting flavor makes it enjoyable even when eaten over several days. Experience this unique dish that pairs wonderfully with freshly made kimchi!
Main Ingredients- Beef for stew (brisket, etc.) 600g
- 1 head of Napa cabbage (focus on the yellow inner leaves)
- 1 stalk of green onion (leek)
Seasonings and Broth- Soybean paste (Doenjang) 10 Tbsp (heaping tablespoons)
- Red pepper paste (Gochujang) 4 Tbsp (heaping tablespoons)
- Red pepper flakes (Gochugaru) 2 Tbsp (heaping tablespoons)
- Soup soy sauce (Guk-ganjang) 10 Tbsp (heaping tablespoons)
- Minced garlic 3 Tbsp (heaping tablespoons)
- Cooking wine (Mirin) 3 Tbsp (heaping tablespoons)
- Black pepper, a pinch (a few twists)
- Salt, a pinch (for final seasoning)
- Water, about 15 liters
- Broth pack (containing dried anchovies, kelp, radish, etc.) 3 packs (or dried pollack)
- Soybean paste (Doenjang) 10 Tbsp (heaping tablespoons)
- Red pepper paste (Gochujang) 4 Tbsp (heaping tablespoons)
- Red pepper flakes (Gochugaru) 2 Tbsp (heaping tablespoons)
- Soup soy sauce (Guk-ganjang) 10 Tbsp (heaping tablespoons)
- Minced garlic 3 Tbsp (heaping tablespoons)
- Cooking wine (Mirin) 3 Tbsp (heaping tablespoons)
- Black pepper, a pinch (a few twists)
- Salt, a pinch (for final seasoning)
- Water, about 15 liters
- Broth pack (containing dried anchovies, kelp, radish, etc.) 3 packs (or dried pollack)
Cooking Instructions
Step 1
First, let’s create a flavorful broth. In about 5 liters of water, add 3 broth packs (or dried pollack, etc.) and simmer for about 30 minutes. Using dried pollack will add more umami, but a broth made solely with the pack is also delicious.
Step 2
Here are the main ingredients: a head of Napa cabbage, focusing on its tender inner cores, and 600g of fresh beef for stew. We’ve prepared a large 15-liter stockpot. Using more beef will result in a richer broth.
Step 3
We’ll primarily use the yellow inner leaves of the Napa cabbage, rather than the outer green ones. We’ll be using the entire core of one head. Rinse the cabbage thoroughly under running water two to three times to remove any debris.
Step 4
Cut the rinsed cabbage into large, bite-sized pieces. They will shrink considerably as they cook.
Step 5
Remove the broth packs from the pot with the broth. Pack the chopped cabbage tightly into the large stockpot, filling it about 70-80% full. Then, add water just enough to cover the cabbage. The total amount of water will be around 10 liters (filling a 15-liter pot to 70-80%).
Step 6
Cut the stewing beef into bite-sized pieces, slicing them diagonally. In a bowl, combine the beef with 10 Tbsp doenjang, 4 Tbsp gochujang, 2 Tbsp gochugaru, 3 Tbsp cooking wine, 10 Tbsp soup soy sauce, and 3 Tbsp minced garlic. Use heaping tablespoons for each ingredient to ensure good flavor. Add a pinch of black pepper and mix well to marinate the beef.
Step 7
Evenly spread the marinated beef over the cabbage in the stockpot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour. Be mindful of boiling over; you can adjust by lifting or closing the lid. It’s crucial to simmer long enough for the cabbage and beef to become tender.
Step 8
After 1 hour, taste the broth and adjust the seasoning with salt or more soup soy sauce if needed. I seasoned it slightly on the lighter side and added a little bit of ‘yeondu’ (fish sauce) at the end for extra umami. It’s best not to oversalt it initially.
Step 9
Finally, add the chopped green onion (leek) and simmer for another 30 minutes. Cook until the cabbage cores are completely tender and the broth has developed a rich flavor. Enjoy this delicious stew with a bowl of hot rice!
