Korean Beef Napa Cabbage Soup
Soegogi baechu-guk begins with beef brisket seared in sesame oil until the edges brown and the pan fills with a toasty fragrance. Napa cabbage goes in next, wilting quickly against the hot fat before water or light stock is poured in to build the broth. As the soup simmers, the thick cabbage stems release a quiet sweetness that tempers the beef's richness, while the thinner leaf sections soften into something almost silky. A thin film of sesame-scented oil floats on the surface, delivering an aromatic note with every spoonful. Seasoned with soup soy sauce rather than salt, the broth stays clear with a light amber tint and tastes more of umami than sodium. Sliced scallion scattered on top just before serving adds a sharp, green brightness that cuts through the mellow base. The soup requires no elaborate stock preparation and comes together in under forty minutes, making it one of the most practical weeknight soups in the Korean home-cooking repertoire.
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Instructions
- 1
Cut napa cabbage into 4-5 cm pieces and slice beef into bite-size strips.
- 2
Heat sesame oil in a pot and stir-fry beef for 2 minutes until lightly browned.
- 3
Add water and garlic, bring to a boil, and skim off foam.
- 4
Add cabbage and simmer over medium heat for 12 minutes until tender.
- 5
Season with soup soy sauce, then adjust with salt.
- 6
Add green onion, simmer 1 more minute, and serve hot.
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