Korean Beef Cabbage Leaf Stew
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Brisket browned in perilla oil, then doenjang and chili flakes fried in the same fat, give this stew a savory, toasty base before any water goes in.
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The blanched cabbage leaves spend about 25 minutes in the pot, soaking the beef broth deep into their fibers, while the thinly sliced brisket cooks until it pulls apart along the grain. With only greens and beef in the pot, the flavor is simple and hearty.
Ingredients
Instructions
- 1
Squeeze 350 g of boiled napa outer leaves firmly until they feel damp rather than wet, then cut them into 5 cm lengths.
If they smell grassy, blanch them once more, cool them, and squeeze again before cooking.
- 2
Slice 250 g of beef brisket thinly against the grain before heating the pot.
This cut helps the meat soften during the 25 minute simmer and lets the broth pick up beef flavor more quickly.
- 3
Add 1 tablespoon perilla oil to a pot and warm it over medium heat.
Add the brisket and stir for about 2 minutes, spreading the pieces so the surfaces brown instead of boiling in their juices.
- 4
Add 1 tablespoon minced garlic and stir for 30 seconds, just until fragrant.
Add 1.5 tablespoons doenjang and 1 tablespoon gochugaru, then stir for 1 minute so the paste coats the oil and meat without burning.
- 5
Add the prepared napa outer leaves and 1200 ml water, then bring the pot to a boil over high heat.
Once bubbling strongly, lower to medium low and simmer for 25 minutes with the lid slightly open.
- 6
Check that the napa outer leaves are tender and the brisket pulls apart along the grain.
Season with 1 tablespoon soup soy sauce, add 60 g diagonally sliced green onion, and simmer 3 more minutes before serving hot.
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