Beef and Napa Cabbage Doenjang Guk
How to Make Delicious Doenjang Guk with Beef and Young Napa Cabbage
This recipe elevates the classic Korean soybean paste soup (Doenjang Guk) with tender beef and fresh young napa cabbage. While delicious on its own, adding beef brings an extra layer of savory depth. Using rice water instead of plain water enhances the nutty, umami flavors, creating a comforting and hearty soup perfect for any meal. Let’s make this incredibly satisfying Beef and Napa Cabbage Doenjang Guk!
Main Ingredients- 1/2 head Young Napa Cabbage (Al Baechu), cut into bite-sized pieces
- 8 cups Water or Rice Water
- 100g Beef (stew meat or thinly sliced), cut into bite-sized pieces
- 1/2 block Firm Tofu, cubed
- 1/2 stalk Green Onion, thinly sliced
Cooking Instructions
Step 1
Begin by pouring 8 cups of water (or rice water) into a pot and adding the beef. While plain water works, using rice water will impart a richer, nuttier flavor. Skim off any impurities that rise to the surface during cooking for a clearer broth.
Step 2
Once the beef is partially cooked, add the bite-sized pieces of young napa cabbage. Stir in 2 tablespoons of doenjang to season the soup. Since doenjang can vary in saltiness, taste as you go and add more if needed to reach your desired flavor.
Step 3
As the soup comes to a boil, add 1 tablespoon of minced garlic and 1 tablespoon of gochugaru for a touch of spice and aroma. Let it simmer for a few more minutes to allow the flavors to meld beautifully.
Step 4
When the napa cabbage has softened, gently add the cubed tofu. Tofu cooks quickly, so adding it near the end helps it retain its shape without breaking apart.
Step 5
Finally, garnish with thinly sliced green onions and simmer for another moment. Your delicious Beef and Napa Cabbage Doenjang Guk is ready! Isn’t it wonderfully simple yet incredibly satisfying?
