Spicy and Refreshing Beef and Napa Cabbage Soup
Beef and Napa Cabbage Soup with Bean Sprouts
Whip up a quick and delicious soup with ingredients you likely have on hand: tender young Napa cabbage and beef! This recipe for Beef and Young Napa Cabbage Soup with Bean Sprouts offers a clean, refreshing broth with a hint of spice. Instead of traditional radishes, we’re using soft young Napa cabbage for a milder flavor and adding bean sprouts for extra crispness and a cooling sensation. It’s perfect for a hangover cure or a light, satisfying meal. Enjoy this comforting soup that pairs perfectly with a bowl of rice!
Main Ingredients
- Beef (for soup) 200g
- Young Napa Cabbage 300g (approx. 1/4 head)
- Bean Sprouts 300g (1 bag)
- Green Onion 1 stalk
Seasoning Ingredients
- Sesame Oil 1 Tbsp
- Minced Garlic 2 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Water 2L
- Ginger Cube 1 pc (or 1/2 tsp minced ginger)
- Soy Sauce for Soup 1 Tbsp
- Fish Sauce (or Anchovy Sauce) 2 Tbsp
- Salt 1 tsp (adjust to taste)
- Black Pepper, a pinch
- Sesame Oil 1 Tbsp
- Minced Garlic 2 Tbsp
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Water 2L
- Ginger Cube 1 pc (or 1/2 tsp minced ginger)
- Soy Sauce for Soup 1 Tbsp
- Fish Sauce (or Anchovy Sauce) 2 Tbsp
- Salt 1 tsp (adjust to taste)
- Black Pepper, a pinch
Cooking Instructions
Step 1
First, prepare the beef. Pat dry 200g of beef for soup with paper towels to remove excess blood, then cut it into bite-sized pieces. Wash the young Napa cabbage thoroughly and chop it into large pieces. Rinse the bean sprouts under running water and drain well. Slice the green onion diagonally into large pieces.
Step 2
Heat 1 Tbsp of sesame oil in a pot over medium-high heat. Add the sliced beef and stir-fry until the surface turns a light gray. Stir-frying the beef first helps remove any gamey odors and deepens the flavor of the broth.
Step 3
Once the beef no longer releases any blood, add 3 Tbsp of gochugaru (Korean chili flakes). Stir-fry over low heat for about 1 minute, being careful not to burn it. Stir-frying the chili flakes first enhances their spicy flavor and vibrant color.
Step 4
Pour in 2L of water and add the ginger cube (or 1/2 tsp of minced ginger). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for at least 10 minutes to allow the beef flavor to fully infuse into the broth.
Step 5
The bean sprouts are now rinsed and ready. They will be added to the pot in the next step.
Step 6
To make the young Napa cabbage even more tender, we’ll briefly blanch it. Place the young Napa cabbage and 1 cup of water in a pot or microwave-safe bowl and microwave for 2 minutes. (Microwave times may vary, so adjust as needed based on your appliance.) Once blanched, let it cool slightly, then tear it into bite-sized pieces by hand. You can also add it raw, but blanching makes it extra tender.
Step 7
Slice the green onion diagonally into large pieces. This not only makes the soup look appealing but also allows the flavor to infuse better.
Step 8
Add the rinsed bean sprouts and the blanched, torn young Napa cabbage to the boiling broth. Once it returns to a boil, reduce the heat to medium and season with 2 Tbsp of fish sauce, 1 Tbsp of soy sauce for soup, and 2 Tbsp of minced garlic. Taste and adjust the amount of fish sauce and soy sauce to your preference.
Step 9
Finally, add 1 tsp of salt to adjust the overall seasoning. Using salt to adjust the final taste will ensure a clean broth. Add black pepper to your liking.
Step 10
Once the soup is well-simmered and seasoned, add the sliced green onions and cook for another minute or two. Avoid overcooking the green onions, as they can become mushy if boiled for too long.
Step 11
Ladle the finished Spicy Beef and Young Napa Cabbage Soup into bowls. Garnish with a pinch of black pepper if desired, and enjoy while hot. This soup makes for a hearty and satisfying meal when served with a bowl of rice!
