Korean Beef Cabbage Leaf Soup
Quick answer
- Total time
- At least 59 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The broth is a ruddy brown, nutty from doenjang and spicy from chili flakes.
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The outer cabbage leaves (ugeoji) soak it up the longer they simmer, so each soft spoonful of greens comes up full of seasoned broth.
Ingredients
Instructions
- 1
Squeeze the 300 g blanched outer napa leaves firmly, but do not wring them completely dry.
Split any thick stems by hand, then cut the leaves into 5 cm pieces so they soften evenly in the soup.
- 2
Put the cut leaves in a bowl with 1 tablespoon doenjang, 1 tablespoon gochugaru, 1 tablespoon minced garlic, and 1 tablespoon perilla oil. Rub for about 3 minutes, separating the leaves so the seasoning reaches between the layers.
- 3
Heat a pot over medium heat and add the 280 g brisket.
Sear for about 2 minutes, turning until the surface turns gray-brown, then pour in 1500 ml water and scrape the bottom so no browned bits burn.
- 4
Bring the pot to a boil over high heat, skim off foam, then lower to medium-low.
Simmer for about 30 minutes, or until the brisket can be pulled apart with chopsticks and the broth looks lightly cloudy.
- 5
Take out the beef, shred it along the grain, and return it to the pot with the seasoned ugeoji.
Simmer over medium-low heat for 25 minutes, keeping a steady bubble until the broth turns reddish brown.
- 6
Season with 1 tablespoon soup soy sauce, then add 1 sliced green onion.
Simmer 2 more minutes, taste the broth, and check that the ugeoji is soft and juicy before serving hot with rice.
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