After a long night out, nothing helps get rid of a hangover like a warm, delicious, rehydrating soup.
Thank us later.
For broth —
10 cups water
1 (5×5-inch) piece dried kombu, wiped
4 dried shiitake mushrooms
2 green onions, broken in half
1 tablespoon red pepper flakes
15 green outer napa cabbage leaves
For sauce —
6 to 8 cloves garlic, chopped
2 tablespoons doenjang (Korean bean paste)
1/3 cup gochugaru (Korean red pepper flakes)
1 tablespoon sesame oil
2 tablespoons fish sauce
3 tablespoons mirin
1/2 teaspoon black pepper
To assemble —
2 pounds beef chuck, cut into bite-sized pieces
8 ounces mu (Korean radish)
3 to 4 green onions, cut into 2-inch pieces
2 to 3 handfuls of soybean sprouts
Prepare the broth —
In a large pot, add water, followed by the kombu, shiitake mushrooms, green onions and red pepper flakes. Stir all ingredients together and bring to a boil.
Once broth is boiling, remove the kombu and discard. Add the napa cabbage to the broth and blanch cabbage in broth for 1 to 2 minutes, then remove to a bowl.
Reduce heat to medium-low and allow broth to simmer for about 10 minutes.
Prepare the sauce —
In a small bowl, add the garlic, doenjang, gochugaru, sesame oil, fish sauce, mirin and black pepper. Mix well with a spoon.
In a bowl, add the beef chuck and top with half the sauce. Stir to coat well, and set aside.
Tear the blanched cabbage into strips and add to a bowl. Top with the remaining sauce and stir to coat. Set aside.
Assemble soup —
Strain vegetables from broth.
Heat a large pot over high heat; add marinated beef and radish. Cook for 1 to 2 minutes, then add broth and napa cabbage mixture. Stir and bring to a boil. When it starts boil, reduce heat to medium and simmer for 15 to 20 minutes.
Add green onions and soybean sprouts. Continue to simmer for 5 to 10 minutes, then remove from heat.
Enjoy with a warm bowl of rice, kimchi and some banchan (Korean side dishes)!