Suji Curry
A curry featuring chewy suji (beef tendons) and tender beef tenderloin.
📝 Editor's Notes
This Salmon Napa Cabbage Soup is a comforting meal that warms both body and soul on chilly days.
The subtle sweetness of leeks and napa cabbage, combined with the deep umami of bacon and salmon, creates a savory yet rich flavor profile.
The addition of milk and fresh cream provides a wonderfully smooth texture, and a squeeze of lemon juice at the end perfectly cuts through any potential richness, leaving a clean finish.
The difficulty level is moderate-low, with emphasis on sautéing the ingredients thoroughly to build layers of flavor.
It's a perfect warm meal for the whole family or an excellent dish for entertaining guests.
🛒 Ingredient Tips
Choosing high-quality key ingredients is crucial for the taste of this soup.
First, leeks are similar to green onions (scallions) but much softer and sweeter, adding depth to the soup.
Choose thick, firm leeks with a long, clean white part.
As they tend to hold a lot of dirt, wash thoroughly between the leaves under running water.
For smoked salmon, it's best to choose one that isn't too salty, has firm flesh, and a glossy sheen.
Fresh napa cabbage should have outer leaves that aren't wilted, a tightly packed core, and feel heavy.
Seasonal napa cabbage will be even sweeter and crisper.
🔄 Substitution Guide
Some ingredients in this soup can be substituted to create different flavors.
If leeks are hard to find, you can use the white part of green onions (scallions), but the unique subtle sweetness and aroma of leeks might be less pronounced, so try sautéing onions alongside to compensate for the sweetness.
If smoked salmon is unavailable, fresh salmon can be used.
Season and pan-fry the fresh salmon beforehand, then add it at the end.
The flavor will be fresh and clean, but the depth of the smoky aroma might be reduced.
Instead of bacon, thinly sliced pork shoulder or chicken breast can be used to reduce fat content and achieve a lighter taste.
For vegetarians, mushrooms can be generously added in place of bacon to enhance umami.
🥘 Ingredients
👨🍳 Cooking Points
The key to success for this Salmon Napa Cabbage Soup lies in the 'thorough sautéing process.' First, patiently sauté the leeks in olive oil and butter over low heat until they are transparent and tender to build the sweet and aromatic base of the soup.
Second, it's crucial to sauté vegetables like bacon, potatoes, napa cabbage, and carrots thoroughly to bring out their natural flavors and meld them together.
Especially, sauté the bacon until crispy to maximize its savory aroma.
Third, after all ingredients are well sautéed, pour in milk and chicken broth and simmer gently over low heat.
Be careful not to boil on high heat as dairy products can separate.
The main point is to simmer long enough for the flavors of the ingredients to fully develop.
Smoked salmon can become tough, so add it in the final stage and cook only briefly.
👨🍳 Directions
Soak kelp in water to prepare the dashima (다시마) broth in advance. (Recommended starting the day before)
Dice 3 onions and cut 1 ½ carrots into bite-sized pieces.
Cut 2 potatoes into large chunks.
Rinse the suji (beef tendons) under water and clean them thoroughly. (Suji are beef tendons, a cut that becomes deliciously chewy yet tender the longer it's simmered.)
Remove any excess blood from the beef tenderloin, then season with salt and pepper.
Cut the beef into large chunks.
Heat a generous amount of olive oil in a pan, add the prepared suji, season with salt and pepper, and stir-fry.
Once the suji is sufficiently stir-fried, transfer it to a separate dish.
In the same pan, stir-fry the beef, then transfer it to another dish.
Add the chopped onions to the pan and sauté until thoroughly cooked.
Add a small amount of butter and continue sautéing until the onions turn golden brown.
Add the chopped carrots and potatoes, season with salt and pepper, and stir-fry together.
Add 2 tsp of minced garlic and 1 tsp of minced ginger, and stir-fry everything together.
Return the reserved suji and beef to the pan and stir-fry them together.
Add a swirl of red wine, scraping the bottom of the pan to loosen any stuck bits while mixing.
Add 1 can of tomato sauce and pour in all the dashima (다시마) broth. (To use all the tomato sauce, pour some dashima broth into the can to rinse out any remaining sauce.)
Add bay leaves, 1.5 tbsp of soy sauce, 1.5 tbsp of Worcestershire sauce, and 1 tbsp of Endo Robou 3x Concentrated Tsuyu (쯔유) (seasoned soy sauce). Cover and simmer over medium-low heat for about 10 minutes.
After simmering for about 10 minutes, remove and discard the dashima (다시마). (It's crucial to remove the kelp to achieve a deep and lingering flavor.)
Cut 4 shiitake mushrooms and add them to the simmering curry.
Add 8 pieces of S&B Golden Curry Hot block and dissolve them. (This amount is for 6 servings.)
Add 2 tsp of Hachi Curry Powder, 2 tsp of I Love Sauce Garam Masala Powder, and 3 tsp of I Love Sauce Curry Powder, then mix well. (Using a variety of curry powders will give the curry a unique aroma, distinct from commercial blends.)
Cover and simmer gently over low heat for about 2 hours.
Continue simmering gently with the lid on until the suji is very tender and the curry has thickened to your desired consistency. The Suji Curry is now complete.
💡 Tips
Suji curry tastes even better the next day, as the suji will set like jelly, enhancing its texture.
It's essential to remove the dashima (다시마) after simmering to achieve a deep and lingering flavor.
Using a blend of various curry powders will give you a unique flavor profile, different from store-bought curry mixes.
📦 Storage & Reuse
The finished Salmon Napa Cabbage Soup can be stored in an airtight container in the refrigerator for 3-4 days.
While freezing is possible, dairy-based soups may separate in texture upon thawing, so it's best to refrigerate and consume promptly.
If frozen, gently reheat on low heat after thawing, adding a little extra milk or cream and stirring to restore a smooth texture.
Leftover soup can be repurposed as a pasta sauce the next day, or baked with rice and cheese in the oven to transform it into a delicious risotto or gratin.
🥢 Who This Is For
This Salmon Napa Cabbage Soup is recommended for anyone in need of warm comfort during cold weather.
It's especially suitable as a weekend brunch item to share with family or loved ones, or as a simple yet special dish for guests.
Good accompaniments include freshly baked baguette or whole wheat bread, or a fresh green salad.
With a warm bowl of this soup, you'll surely enjoy a richer and more satisfying meal.
🔥 Nutrition Info
This Salmon Napa Cabbage Soup is estimated to contain approximately 450-550 kcal per serving.
It provides about 25-35g of high-quality protein from smoked salmon, bacon, milk, and cheese, and about 30-40g of fat from olive oil, butter, fresh cream, and salmon.
Carbohydrates are supplied at about 30-40g from vegetables like potatoes, napa cabbage, leeks, and milk.
Smoked salmon is particularly rich in omega-3 fatty acids and vitamin D, beneficial for cardiovascular health, while napa cabbage and carrots provide vitamins A, C, K, and dietary fiber.
Milk and cheese contribute to calcium intake, making this a well-balanced and nutritious meal with harmoniously combined ingredients.
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