Korean Young Napa Beef Soup
This soup starts by blanching young napa cabbage, then tossing it with doenjang, gochujang, chili flakes, and garlic before it ever meets the broth. Beef is simmered separately in water, skimmed clean, and cooked for fifteen minutes to build a clear, savory stock. The pre-seasoned greens then join the pot, absorbing the beefy liquid over twelve minutes of gentle boiling. Soup soy sauce adjusts the salt, and sliced green onion goes in at the very end, adding a sharp, fresh note that cuts through the layered spice of the broth.
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Instructions
- 1
Blanch young napa for 40 seconds, rinse cold, squeeze, and cut into 5 cm pieces.
- 2
Pre-season the blanched greens with soybean paste, gochujang, chili flakes, and garlic.
- 3
Boil water with beef, skim foam, and simmer for 15 minutes.
- 4
Add seasoned greens and cook 12 more minutes to infuse flavor.
- 5
Season with soup soy sauce, add green onion, and boil 3 minutes to finish.
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