Beef and Napa Cabbage Doenjang Guk (Korean Soybean Paste Soup)
A subtly sweet, savory, and heartwarming Beef and Napa Cabbage Doenjang Guk that will warm you to the core.
📝 Editor's Notes
Hello everyone!
Today, I'm excited to share a recipe for Beef and Napa Cabbage Doenjang Guk (Korean Soybean Paste Soup) that warms you to the core.
The exquisite harmony of subtly sweet napa cabbage and savory doenjang is truly exceptional, making this soup a wonderfully satisfying meal.
With the rich flavor of beef brisket, it's a dish perfect for the whole family to enjoy.
I'll guide you through the key points so anyone can easily make it without complicated steps.
Shall we cook up some delicious doenjang guk together?
🛒 Ingredient Tips
Ingredient preparation is the first step to making a delicious soup.
Using beef brisket will create a rich and deep broth.
Removing the blood is an important step to eliminate gamey odors, so be sure to do it.
Slicing the Korean radish diagonally and rounding off the edges helps it blend smoothly into the broth and prevents the soup from becoming cloudy.
Cut the napa cabbage and large green onion into large pieces to ensure their refreshing flavors infuse well into the broth.
Don't forget the bean sprouts for that delightful crisp texture!
🔄 Substitution Guide
If beef brisket is unavailable, you can use chadolbaegi (차돌박이) (beef short plate) or stewing beef.
Chadolbaegi will add a richer, savory flavor to the broth.
Feel free to use other vegetables you have in your refrigerator.
For example, adding zucchini or mushrooms can create a more abundant flavor and texture.
You can also use mung bean sprouts instead of bean sprouts for a refreshing taste.
Homemade doenjang (된장) will give a deeper, more savory flavor, but commercial doenjang (된장) is perfectly fine.
Depending on your preference, adding Cheongyang chili peppers (청양고추) can add a spicy kick, or adding tofu can boost protein content.
🥘 Ingredients
👨🍳 Cooking Points
There are a few important cooking points for delicious Beef and Napa Cabbage Doenjang Guk.
First, simmer the blanched beef, Korean radish, water, and dried kelp together from the beginning to create a rich broth.
Second, make sure to dissolve the doenjang (된장) through a sieve to prevent lumps in the soup and to keep it from sticking and burning at the bottom – this is a crucial tip!
Third, add the napa cabbage, large green onion, and bean sprouts towards the end and simmer for only about 10 more minutes to preserve their fresh texture and flavor.
Finally, adjust the seasoning with guk-ganjang (국간장), and remember to remove the dried kelp for a clean, non-bitter broth.
👨🍳 Directions
Slice the beef brisket (200g) along the grain, then dice it into bite-sized pieces. Soak in water to remove blood.
Prepare the Korean radish by diagonally slicing it while rounding off the edges. Cut the large green onion and napa cabbage into large pieces.
In a pot, add 1L water, 3-4 pieces of dried kelp, the blanched beef, and the diagonally sliced Korean radish. Bring to a boil.
Once it boils, skim off any foam. Dissolve 3 tbsp of doenjang (된장) through a sieve to prevent lumps.
Add the napa cabbage, large green onion, and bean sprouts, then simmer for another 10 minutes.
Finally, add 1 tbsp minced garlic and 1 tbsp myeolchi aekjeot (멸치 액젓), and stir gently.
Taste and adjust seasoning with guk-ganjang (국간장) if needed.
Remove the dried kelp pieces and serve.
💡 Tips
Soaking the sliced meat in water allows for quicker blood removal while you prepare other ingredients.
Using rice water (the water used to rinse rice) instead of plain water will make the soup more savory and flavorful.
Dissolve doenjang (된장) through a sieve to prevent it from sinking to the bottom and burning.
For a spicy kick, you can add gochugaru (고춧가루) or chili oil according to your preference.
📦 Storage & Reuse
Leftover Beef and Napa Cabbage Doenjang Guk can be stored in the refrigerator for 2-3 days while retaining its delicious flavor.
After cooling the soup, transfer it to an airtight container and refrigerate.
When reheating, transfer it to a pot and warm it gently over low heat.
Be careful not to boil it too vigorously, as the broth may reduce.
If you wish to store it longer, it's a good idea to portion it out and freeze it.
When frozen, it is recommended to consume within one month.
🥢 Who This Is For
This Beef and Napa Cabbage Doenjang Guk is excellent as a nourishing dish to warm you up on chilly days.
If you prefer a spicier flavor, add a touch of gochugaru (고춧가루) or chili oil and enjoy it like a hearty hangover soup.
It's a perfect and satisfying meal on its own with rice, so delicious that you might not even need other side dishes.
Try serving a warm bowl of this doenjang guk on your dinner table tonight!
🔥 Nutrition Info
Beef and Napa Cabbage Doenjang Guk is also an exceptionally nutritious dish.
Beef brisket is rich in protein and iron, aiding in energy recovery and preventing anemia.
Napa cabbage, abundant in Vitamin C and dietary fiber, is beneficial for strengthening immunity and gut health.
Korean radish aids digestion and is rich in Vitamin C, while bean sprouts, rich in asparagine, help reduce fatigue.
Doenjang (된장), being a fermented food, is rich in probiotics, which are good for gut health, and myeolchi aekjeot (멸치 액젓) adds umami and provides calcium.
With these various ingredients harmoniously combined, this soup offers a healthy meal that is both delicious and nutritious.
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