Learn how to make delicious Haejang-guk Korean Soup by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1 (5x5-inch) piece dried kombu, wiped
- 2 dried shiitake mushrooms
- 1 green onion, split in half
- 1/4 tsp red pepper flakes
- 3 napa cabbage leaves
- 1 clove garlic, chopped
- 1/2 Tbsp doenjang (Korean bean paste)
- 1 Tbsp gochugaru (Korean red pepper flakes)
- 1/2 tsp sesame oil
- 1 tsp fish sauce
- 1/2 Tbsp mirin (Japanese rice wine)
- Black pepper to taste
- 1/4 lb beef chuck, cut into bite-sized pieces
- 1 oz mu (Korean radish)
- 1 green onion, cut into 2-inch pieces
- Handful soybean sprouts
Instructions
- To prepare broth, add water to large pot, followed by kombu, stiitake mushrooms, green onions, and red pepper flakes. Stir ingredients together and bring to a boil.
- Once boiling, remove kombu and discard. Add napa cabbage to broth and blanch cabbage in broth for 1-2 minutes, then remove to a bowl. Reduce heat to medium-low and allow broth to simmer for about 10 minutes.
- For the sauce, add garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin, and black pepper to a small bowl. Mix well with a spoon.
- Place beef chuck in another bowl and top with half the sauce. Stir to coat well and set aside.
- Tear blanched cabbage into strips and add to a bowl. Top with remaining sauce and stir to coat. Set aside.
- Strain vegetables from broth before assembling soup.
- Heat a large pot over high heat and add marinated beef chuck and radish to hot pot. Cook 1-2 minutes, then add broth and napa cabbage mixture. Stir and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes.
- Add green onions and soybean sprouts. Continue to simmer for 5-10 minutes, then remove from heat.
- Enjoy with warm bowl of rice, kimchi, and some banchan (Korean side dishes). Use chopped green onion for garnish if desired.
