Mom’s Homemade Beef and Cabbage Soup
Sweet and Tender Beef and Cabbage Soup: An Irresistible Flavor That Evokes Fond Memories
This isn’t your typical restaurant beef and radish soup. It’s a taste of my childhood, made with my mother’s recipe. While it looks similar to beef and radish soup, the generous amount of cabbage makes it wonderfully sweet. I’ve recreated my mom’s recipe from memory. ^^
Soup Ingredients- Beef (for soup) 200g
- Anchovy broth 1.2L
- Onion 1/2
- Potatoes 2
- Cabbage 1/4 head
- Green onion 1/2 stalk
Seasoning- Salt 0.3 Tbsp
- Minced garlic 0.5 Tbsp
- Pepper, a pinch
- Salt 0.3 Tbsp
- Minced garlic 0.5 Tbsp
- Pepper, a pinch
Cooking Instructions
Step 1
First, prepare the anchovy broth, which will be the base for a deep and refreshing flavor. (You can easily make this by boiling dried anchovies and kelp, then straining them.)
Step 2
Pat the beef dry with paper towels to remove any excess blood. After draining, gently mix it with minced garlic, cooking wine (optional if unavailable), and a pinch of pepper. Marinating the beef this way makes it more tender and removes any gamey odor.
Step 3
Prepare the vegetables that will add sweetness and texture to the soup: cabbage for sweetness, potatoes for tenderness, and onion for a refreshing taste. Chop all the vegetables into bite-sized pieces, rather than too large, so they meld well into the soup.
Step 4
Heat a pot over medium heat and add 1 tablespoon of sesame oil. Once the sesame oil is warm, add the marinated beef and stir-fry over medium-high heat until it’s lightly browned and fragrant. Searing the beef properly is key to developing flavor.
Step 5
Once the beef is partially cooked, add all the prepared vegetables (onion, potato, cabbage) and stir-fry them together. As the vegetables cook in the oil, they will soften and release their natural sweetness.
Step 6
When the vegetables are slightly softened, pour in all 1.2L of the anchovy broth. Once the broth comes to a boil, reduce the heat to medium-low, cover the pot, and let it simmer gently. This allows the flavors from each ingredient to fully infuse into the broth. (Simmer for about 15-20 minutes).
Step 7
After the flavors have melded, add 0.5 tablespoon of minced garlic and 0.3 tablespoon of salt to season the soup. It’s best to season gradually, tasting as you go, rather than adding all the salt at once. Add more salt if it’s too bland, and proceed to the next step if the seasoning is right.
Step 8
Once the vegetables are tender and the sweet flavors from the onion and cabbage have beautifully infused into the broth, add the diagonally sliced green onions and a dash of pepper for the final touch. Serve hot with a bowl of rice for a hearty and satisfying meal. Enjoy!
