Korean Young Napa Beef Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
It starts with blanched young napa cabbage rubbed with doenjang, gochujang, chili flakes and garlic.
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The beef simmers separately meanwhile and is skimmed until the broth runs clear; the seasoned greens then go in for twelve minutes, and the paste clinging to the leaves dissolves into the soup.
Ingredients
Instructions
- 1
Bring a large pot of water to a full boil and blanch 350g young napa cabbage for only 40 seconds.
When the leaves wilt and the stems bend slightly, rinse immediately in cold water to stop cooking.
- 2
Drain the cooled greens and squeeze gently, leaving them lightly moist rather than dry.
Cut into 5cm lengths, keeping just enough moisture on the surface so the seasoning paste can cling evenly.
- 3
Add 1 tbsp doenjang, 0.5 tbsp gochujang, 1 tbsp gochugaru, and 1 tbsp minced garlic to the cabbage.
Rub by hand until the paste coats the leaves and gets between the stems.
- 4
Put 1500ml water and 250g beef soup cut in a pot and set it over medium-high heat.
As it begins to boil, skim off the foam so the broth stays clear instead of cloudy.
- 5
When the foam subsides, lower to medium heat and simmer for 15 minutes.
Once the beef firms up and the broth tastes clear and savory, add the seasoned cabbage to the pot.
- 6
After adding the cabbage, keep a steady medium simmer for 12 minutes so the paste dissolves into the broth.
Season with 1.5 tbsp soup soy sauce, add 50g green onion, and simmer 3 minutes more.
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