Napa cabbage and beef brisket soup
Blanch the outer napa cabbage leaves, season with doenjang, then simmer until tender in beef brisket broth.
- Cuisine
- Korean
- Prep
- 22 min
- Cook
- 75 min
Scale the recipe
Ingredients
- outer napa cabbage leaves raw outer leaves with wilted parts removed, washed and drained, before blanching
- 250 g
- beef brisket raw whole piece with the thick exterior fat trimmed
- 180 g
- blanching water Use enough to submerge the leaves. Blanch larger quantities in batches in the same water.
- 8 C Fixed amount
- water for the stock
- 6 C
- Onion peeled
- 60 g
- Large green onion (daepa) trimmed
- 22 g
Seasonings
- Korean fermented soybean paste (doenjang)
- 1 T + 1/2 T
- Minced garlic
- 11 g
- Korean chili flakes (gochugaru)
- 3/4 T
- Korean soup soy sauce (gukganjang)
- 1/2 T
- ground perilla seeds
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash the cabbage leaves
Remove wilted portions and rinse dirt from between the outer leaves under running water. Shake dry and weigh 250 g.
-
Blanch the outer leaves
Bring 8 C to a boil in a wide pot. Submerge the thick ribs first, then press in the leaves. Blanch 2–3 minutes, until the ribs fold easily, and lift out.
-
Squeeze and cut the blanched greens
Rinse briefly under cold drinking water and squeeze out moisture. Split any thick ribs lengthwise and cut the leaves into 4–5 cm lengths.
-
Season the cabbage
Toss the cabbage evenly with doenjang 1 T + 1/2 T, minced garlic 11 g and gochugaru 3/4 T.
-
Prepare the onions
Cut 60 g into large pieces for the stock. Diagonally slice 22 g and reserve for the end.
-
Cook the brisket and onion
Trim thick fat from the brisket 180 g on a separate board. Put the brisket, onion and stock water 6 C in a pot and bring to a boil over medium heat. Wash the raw-meat board and knife and wash your hands with soap.
-
Skim and simmer the broth
Skim off any foam and simmer gently over medium-low heat for 45–55 minutes. Check that a fork slides easily into the brisket and its center has stayed at or above 75°C for at least 1 minute.
-
Strain the broth and shred the meat
Lift out the brisket and let some steam escape. Shred it along the grain into bite-sized pieces with utensils for cooked meat. Strain the broth through a clean fine sieve to remove the onion, then return the broth to the pot.
-
Simmer the cabbage and brisket
Bring the strained broth back to a boil. Add the seasoned cabbage and brisket and simmer over medium-low heat for 15–20 minutes until the ribs soften and the doenjang disperses evenly.
-
Finish with green onion and perilla
Add the green onion, Korean soup soy sauce 1/2 T and ground perilla seeds 1 T. As it returns to a boil, stir, check the seasoning and consistency with a clean spoon, then serve in bowls.
