Description
This Korean Winter Soup is a heartwarming and comforting dish perfect for chilly days. Featuring tender beef brisket simmered with napa cabbage, daikon radish, and tofu in a flavorful broth with a spicy-sweet kick from Korean red pepper paste and powder, this soup is packed with layers of savory depth and nourishing ingredients. Served alongside cooked white rice, it makes a fulfilling and cozy meal for four.
Ingredients
Scale
Meat and Broth
- 1 lb Beef Brisket (can substitute with chuck roast for a different texture)
- 8 cups Water
Seasonings and Base
- 1 tbsp Soy Sauce
- 1 tbsp Korean Red Pepper Paste (Gochujang) (gives a spicy-sweet kick)
- 1 tbsp Korean Red Pepper Powder (Gochugaru) (offers smoky, fruity heat)
- 4 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 1 tbsp Sesame Oil (for sautéing)
- to taste Salt
- to taste Pepper
Vegetables and Tofu
- 2 cups Napa Cabbage (chopped)
- 1 medium Daikon Radish (sliced)
- 1 block Firm Tofu (cubed)
- 3 scallions Green Onions (sliced)
For Serving
- 2 cups White Rice (cooked, for serving)
Instructions
- Prepare the beef: Rinse the beef brisket and cut into bite-sized pieces if preferred. This will help the meat cook evenly and absorb the flavors of the broth.
- Sauté aromatics: Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the minced garlic and chopped onion and sauté until they become fragrant and translucent, about 3-4 minutes.
- Add beef and spices: Add the beef brisket to the pot and sauté for 5 minutes until it begins to brown. Then stir in the Korean red pepper paste (gochujang) and red pepper powder (gochugaru), coating the meat evenly for a balanced spicy and smoky flavor.
- Add liquids and simmer: Pour in 8 cups of water and 1 tablespoon of soy sauce. Bring the mixture to a boil, then reduce heat and let it simmer gently for 30 minutes to tenderize the beef and develop a rich broth.
- Add vegetables and tofu: Add sliced daikon radish, chopped napa cabbage, and cubed firm tofu to the pot. Continue simmering for another 10-15 minutes until the vegetables are tender but still hold their shape.
- Season to taste: Season with salt and pepper according to your preference. Add sliced scallions just before serving to provide a fresh, crunchy contrast.
- Serve: Ladle the hot soup into bowls and serve alongside cooked white rice for a complete and satisfying meal.
Notes
- You can substitute the beef brisket with chuck roast for a slightly different texture but similar flavor.
- Adjust the amount of Korean red pepper paste and powder to your preferred spice level.
- Firm tofu is recommended as it holds its shape better in the soup.
- For a richer broth, you can simmer the beef longer or add a beef bone broth base if available.
- Serve immediately after adding scallions to maintain their freshness and crunch.
