Sweet Cabbage and Beef Soup
Cabbage Beef Soup / Clear Squid Soup / Egg and Potato Soup
Introducing three nutritious and mild soups perfect for children: Cabbage Beef Soup, Clear Squid Soup, and Egg and Potato Soup. These recipes are gentle on young stomachs and packed with goodness.
Cabbage Beef Soup- 2 leaves Cabbage (approx. 200g)
- 150g Beef for soup (stew meat)
- 5 cups Anchovy-Kelp Broth (1L)
- 1/2 stalk Green Onion
- 1.5 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/3 to 1/4 Tbsp Salt (adjust to taste)
Clear Squid Soup- 1 Squid
- 1 piece Radish (approx. 150g, 3cm thick x 6cm diameter)
- 5 cups Anchovy-Kelp Broth (1L)
- 1/2 stalk Green Onion
- 1.5 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/3 to 1/4 Tbsp Salt (adjust to taste)
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
Egg and Potato Soup- 1-2 Potatoes (medium-sized)
- 3 Eggs
- 1/2 stalk Green Onion
- 5 cups Anchovy-Kelp Broth (1L)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/2 Tbsp Minced Garlic
- 1/2 to 1/3 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil (optional)
- 1 Squid
- 1 piece Radish (approx. 150g, 3cm thick x 6cm diameter)
- 5 cups Anchovy-Kelp Broth (1L)
- 1/2 stalk Green Onion
- 1.5 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/3 to 1/4 Tbsp Salt (adjust to taste)
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
Egg and Potato Soup- 1-2 Potatoes (medium-sized)
- 3 Eggs
- 1/2 stalk Green Onion
- 5 cups Anchovy-Kelp Broth (1L)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/2 Tbsp Minced Garlic
- 1/2 to 1/3 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil (optional)
Cooking Instructions
Step 1
First, prepare the beef for the Cabbage Beef Soup. Use fresh soup-cut beef. Pat it dry thoroughly with paper towels to remove any excess blood. Place the beef in a bowl and season it with 2/3 Tbsp minced garlic, 1/2 Tbsp sesame oil, and a pinch of black pepper. Mix well. Wash the cabbage leaves and chop them into bite-sized pieces. Using the tender inner leaves of the cabbage will make the soup sweeter and more tender.
Step 2
In a pot, stir-fry the seasoned beef over medium heat until it turns white. Once the beef is cooked, pour in 5 cups of anchovy-kelp broth and bring it to a boil over high heat. As soon as it boils, add the chopped cabbage. Once the soup returns to a boil, reduce the heat to medium and simmer for 5-6 minutes. Skim off any foam that rises to the surface during cooking for a clearer broth. After simmering for 5-6 minutes until the cabbage is tender, stir in 1.5 Tbsp soy sauce for soup, 1/3 to 1/4 Tbsp salt (adjust to your preference), and 1/2 stalk of finely chopped green onion. Let it simmer briefly for one more boil, and the delicious Cabbage Beef Soup is ready. For a clearer soup, it’s best to simmer with the lid off.
Step 3
Next, let’s make the Clear Squid Soup. Prepare one piece of radish and slice it thinly into half-moon shapes, about 0.5 cm thick. (The piece of radish used was approximately 3cm thick and 6cm in diameter). Clean one squid, remove the ink sac and cartilage, and peel off the skin. Then, slice the squid into thin strips for cooking.
Step 4
Pour 5 cups of anchovy-kelp broth into a pot and add the sliced radish. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-6 minutes until the radish is tender. Add the sliced squid, 1/2 Tbsp minced garlic, 1.5 Tbsp soy sauce for soup, and 1/3 to 1/4 Tbsp salt (adjust to taste). Cook for about 1 minute. Finally, add the finely chopped 1/2 stalk of green onion and bring it to a quick boil. Your refreshing Clear Squid Soup is now complete. You can add a pinch of black pepper if desired. To keep the soup clear, simmer with the lid off.
Step 5
Finally, we’ll make the Egg and Potato Soup. Peel the potatoes and slice them into half-moon shapes about 0.4 cm thick. Rinse the sliced potatoes in cold water for 5 minutes to remove excess starch, which helps keep the broth clear. In a separate bowl, add the finely chopped 1/2 stalk of green onion. Crack in 3 eggs and lightly whisk them. Be careful not to over-whisk the eggs, as they might break apart too much when added to the soup.
Step 6
In a pot, combine 5 cups of anchovy-kelp broth and the sliced potatoes. Bring to a boil over high heat, then reduce to medium heat and cook for 6 minutes until the potatoes are tender. Season the broth with 1/2 Tbsp minced garlic, 1 Tbsp soy sauce for soup, 1/2 to 1/3 Tbsp salt (adjust to taste), and a pinch of black pepper. Slowly pour the whisked eggs into the simmering soup in a thin stream. Let it gently boil for just a moment until the egg is set. Drizzle in 1/2 Tbsp sesame oil for added flavor and aroma, which also helps to remove any fishy smell. (Sesame oil is optional.) Simmering with the lid off ensures a clear and clean-tasting broth.
