Korean Beef Napa Cabbage Soup

Cut 350 g napa cabbage into 4-5 cm pieces, keeping the stems and leaves separate.

Slice 250 g beef brisket thinly into bite-size pieces, then pat the surface dry so it sears instead of steaming. Slice the green onion into thin rounds.

Set a pot over medium heat, add 1 teaspoon sesame oil, and spread the beef in a thin layer.

Stir-fry for about 2 minutes, until the outside turns gray-brown and the sesame aroma is noticeable.

Add 1 tablespoon minced garlic and stir for just 20 seconds so it does not burn.

Pour in 1200 ml water, bring it to a boil over high heat, and skim off foam to keep the broth clear.

Add the cabbage stems first and simmer over medium heat for 7 minutes to draw out their sweetness.

Add the leaves and simmer 5 minutes more, until the leaves soften while the stems still keep a little bite.

Stir in 2 tablespoons soup soy sauce and simmer for 1 minute, then taste the broth.

Add the 1/2 teaspoon salt gradually only if needed, so the soup stays clear and balanced rather than overly salty.

Add 50 g green onion, reduce the heat to low, and simmer for just 1 minute to release its aroma.

Turn off the heat before the beef toughens, and serve the soup hot with rice.