Savory Napa Cabbage Core Soup with Soybean Paste
How to Make Napa Cabbage Core Soup: A Comforting and Deeply Flavorful Dish
This recipe introduces how to make a deeply savory and comforting Napa cabbage core soup, utilizing the sweet cores of fresh Napa cabbage. By blanching and shredding the tender cores of baby Napa cabbage, which were originally bought for wraps, and simmering them with tender, slow-cooked beef, you create a hearty and delicious meal that the whole family can enjoy. Enjoy a healthy home-cooked meal with this warming and satisfying Napa cabbage core soup, perfect for filling you up on a chilly day.
Main Ingredients
- Baby Napa Cabbage 500g
- Beef for Soup (stew meat) 190g
- Seafood Broth Pack 1
- Green Onion 1 stalk
- Spicy Green Chili Pepper 2
- Red Chili Pepper 2
- Ground Perilla Seeds 5 Tbsp
- Soybean Paste (Doenjang) 2 Tbsp
- Minced Garlic 2 Tbsp
- Water 2.5L
- Soy Sauce or Salt (for seasoning) to taste
Cooking Instructions
Step 1
First, prepare all the ingredients for the Napa cabbage core soup. Wash and trim the baby Napa cabbage, and finely chop the chili peppers and green onion. Cut the beef into bite-sized pieces suitable for soup.
Step 2
Pour 2.5L of water into a pot and add the seafood broth pack to create a rich broth. Be careful not to let the pack unravel, and simmer for about 10 minutes for the best flavor.
Step 3
While the broth is simmering, prepare the baby Napa cabbage. Place the whole baby Napa cabbage into the boiling water. The goal is to cook the tender cores, not the entire cabbage.
Step 4
Blanch the baby Napa cabbage until the stem parts become translucent and slightly flexible. Be careful not to overcook, as it can become mushy. About 2-3 minutes should be sufficient.
Step 5
Remove the blanched Napa cabbage from the hot water and immediately rinse it under cold water to cool it down. This helps maintain its crisp texture while keeping it tender.
Step 6
After rinsing, gently tear the blanched Napa cabbage into bite-sized pieces by hand. Tearing along the natural lines of the cabbage will enhance its texture.
Step 7
Remove the stems from the spicy green chili peppers and thinly slice them into rounds. These will add a pleasant heat to the soup.
Step 8
Similarly, remove the stems from the red chili peppers and slice them into rounds, just like the green chilies. This will add color and make the soup more visually appealing.
Step 9
Now it’s time to stir-fry the beef. Place the soup-cut beef in a pot and add a splash of rice wine (cheongju) to help remove any gamey odors. (You can omit this if you don’t have rice wine).
Step 10
Stir-fry the beef over medium heat until the pink color disappears and the surface of the meat is cooked. Thoroughly browning the beef will deepen the flavor of the soup.
Step 11
Once the beef is partially cooked, add a bit of cubed ginger (or minced ginger) to enhance the aroma. Ginger helps eliminate the beef’s odor and adds a refreshing note to the broth.
Step 12
Pour the prepared seafood broth over the stir-fried beef and ginger. Ensure there is enough broth to generously cover the ingredients.
Step 13
Bring the pot with the broth to a boil over high heat, then reduce to medium-low and simmer until the beef is completely tender. This usually takes about 20-30 minutes for the meat to soften nicely.
Step 14
While the soup is simmering, double-check that all vegetables and seasoning ingredients are ready to ensure a smooth cooking process.
Step 15
Add the soybean paste (doenjang) to the blanched and torn Napa cabbage. Soybean paste is the key ingredient that gives the soup its characteristic savory depth.
Step 16
Also, add the minced garlic to the cabbage and mix them together. This step allows the soybean paste and garlic to permeate the cabbage.
Step 17
Gently knead the Napa cabbage with the soybean paste and minced garlic until well combined. Letting it marinate for about 5 minutes will allow the flavors to meld beautifully, making the cabbage taste even richer.
Step 18
Add the soybean paste-marinated Napa cabbage to the pot of simmered beef soup and bring it back to a gentle simmer. Once it starts boiling, reduce the heat to medium-low.
Step 19
Add 5 tablespoons of ground perilla seeds for an extra layer of nutty flavor and richness. Simmer for a short while after adding the perilla seeds to further deepen the soup’s savory and nutty profile.
Step 20
Add the pre-sliced red and spicy green chili peppers to the Napa cabbage core soup. They contribute both a pleasant heat and visual appeal, balancing the overall flavor.
Step 21
Cover the pot and continue to simmer over medium-low heat for another 10 minutes, allowing all the ingredients to meld together harmoniously. This step ensures the flavors are deeply infused into the broth.
Step 22
Once the soup has slightly reduced and the ingredients are tender, add the finely chopped green onion and simmer for a brief moment longer. The fresh aroma of the green onion will enhance the soup’s overall taste.
Step 23
Finally, taste the soup and adjust the seasoning with soy sauce or salt if needed. Be mindful that soybean paste is already salty, so add seasoning gradually.
Step 24
Ladle the delicious Napa cabbage core soup into serving bowls with care. It’s a heartwarming bowl that looks as appetizing as it tastes.
Step 25
The finished Napa cabbage core soup features exceptionally tender cabbage and beef that is both savory and deeply umami. The comforting, yet refreshing broth fills you up, making it a universally loved dish for all ages.
