Spicy and Refreshing Winter Napa Cabbage and Soybean Paste Soup
Spicy and Savory Napa Cabbage Soup to Soothe Your Soul
On cold winter days, enjoy a warm meal with this hearty Napa cabbage and soybean paste soup, packed with vitamins and a wonderfully savory flavor. Its spicy kick is perfect for warming you up from the inside out.
Main Ingredients
- Napa cabbage 1/2 head (approx. 500g)
- Radish 200g
- Onion 1/4
- Beef (for stew) 200g
- Cooking wine 1 Tbsp
- Green onion 1 stalk
- Soybean paste (Doenjang) 1 Tbsp
- Red pepper paste (Gochujang) 1 Tbsp
- Red pepper flakes 1/2 Tbsp
- Cooking oil 3 Tbsp
- Soy sauce (for soup) 3 Tbsp
- Minced garlic 3 cloves (1/2 Tbsp)
- Salt to taste
- Dried kelp 1 piece (approx. 10cm x 10cm)
- Water 500ml (2.5 cups)
Cooking Instructions
Step 1
First, let’s make the kelp broth. Break the dried kelp into bite-sized pieces. In a pot, combine the water (500ml or 2.5 cups) and the kelp pieces, and let it steep for about 30 minutes. We’ll use this infused water as our soup base, so set it aside.
Step 2
Thoroughly clean the Napa cabbage. Instead of cutting with a knife, tear the leaves and stems into bite-sized pieces (about 3-4cm) with your hands. Tearing it this way helps the soup achieve a clearer and deeper flavor. Mix the leafy parts and the stem parts as you tear them.
Step 3
Prepare a deep pot or a hot pot. Add 3 Tbsp of cooking oil and 3 Tbsp of soy sauce. Then, add the beef (200g) and 1 Tbsp of cooking wine. Sauté over high heat for about 3 minutes until the surface of the beef is cooked. This step helps remove any gamey smell from the beef and enhances its savory flavor.
Step 4
Add the torn Napa cabbage directly to the pot with the sautéed beef. Slice the onion thinly or chop it roughly, slice the green onion diagonally, and slice the radish into thin rounds (about 0.5cm thick). Place these prepared vegetables on a separate plate for easy addition later.
Step 5
Now, let’s make the delicious seasoning paste for the soup. In a small bowl, combine 1 Tbsp of soybean paste, 1 Tbsp of red pepper paste, and 1/2 Tbsp of red pepper flakes. Mix them well. Add about 1-2 ladles of the prepared kelp broth and stir until smooth. This creates a flavorful soup base.
Step 6
Add the prepared Napa cabbage generously on top of the sautéed beef in the pot. It might look like a lot at first, but the cabbage will wilt down significantly as it cooks, reducing in volume.
Step 7
Pour the prepared soup seasoning evenly over the wilted cabbage. Gently spoon it over the cabbage to ensure the seasoning is distributed well.
Step 8
Now, cover the pot and bring it to a boil over high heat for about 10 minutes. Let it simmer until the Napa cabbage is tender and the broth has become refreshingly clear. It’s important to boil it long enough for the sweetness of the cabbage and the savory notes of the soybean paste to meld beautifully.
Step 9
If you have any ‘all-purpose broth enhancer’ or ‘flavor boosting cubes’ on hand, you can add one cube to this soup, made with the heart of a mother, to deepen the flavor. A product made with 24 natural ingredients would be even better. (Optional)
Step 10
Finally, once the soup is boiling vigorously, add all the pre-sliced vegetables – onion, green onion, and radish. As these vegetables cook, they will add more flavor to the broth and make the soup look even more appetizing. Simmer for another 3-5 minutes.
Step 11
There you have it – a delicious Napa Cabbage and Soybean Paste Soup is complete! Especially during the cold winter months, a hot bowl of this soup will warm your body and is beneficial for preventing colds due to its high vitamin C content. Enjoy it with a bowl of rice!
