Post by @basicsundaycooking

Cabbage and beef doenjang soup recipe ⬇️ 1-1.5 lb beef brisket, chuck, or any beef for soup 1/2 a Napa cabbage, roughly chopped 8 cups water 3 Korean soup stock tablets or powder 1 tbsp minced garlic 2-3 tsp fish sauce 1 tsp dashida (beef stock powder) Salt to taste (Optional) 1 tbsp soup soy sauce (can also use regular soy sauce) 3 green onion, sliced for garnish 1 tbsp course Korean red pepper powder (gochugaru) 3-4 tbsp Korean fermented soybean paste (doenjang). It’s usually available in the same aisle as gochujang 1. Soak the beef in cold water for 30 mins. Drain, rinse, pat dry, and cut into bite-sized pieces. 2. Add the napa cabbage, beef, water, and stock powder to a large pot. 3. Bring to a boil, then reduce to a simmer for 15 mins, skimming off any impurities that rise to the surface. 4. Stir in the garlic, doenjang, and gochugaru. For a smoother broth, press the doenjang through a fine-mesh strainer into the soup. 5. Season with fish sauce, soy sauce, dashida, and/or salt to taste. 6. Simmer for another 15-20 mins, or until the beef and cabbage are tender. Garnish with scallions and serve with rice. #koreanfood #cabbage #cabbagesoup #soup