Radish and Napa Cabbage Soybean Paste Soup

A hearty, warming home-style soup featuring tender napa cabbage, sweet white radish, and thinly sliced beef simmered in a savory Korean chili paste broth.

Ingredients

• 1 tbsp cooking oil
• 2 stalks scallions
• 3 cloves garlic
• 300 g napa cabbage
• 200 g white radish
• 1 tbsp Korean chili paste
• to taste salt
• 3 cups water
• 150 g beef slices
• 1 tsp soy sauce

Instructions

1. 1Heat the wok and oil

   

   Place a metal wok over the heat and pour in the cooking oil. Allow the oil to heat up until it is shimmering, which prepares it perfectly for frying the aromatics.

   Tip: Starting with a hot wok and hot oil prevents ingredients from sticking to the surface.
2. 2Sauté the aromatics

   

   Carefully slide the chopped scallions and minced garlic from your cutting board or cleaver directly into the hot oil. Sauté them briefly until they become highly fragrant.

   Tip: Be careful not to overcook the aromatics; garlic can turn bitter very quickly if the oil is too hot.
3. 3Add the napa cabbage

   

   Once the aromatics are fragrant, add the sliced raw napa cabbage into the wok. This hardy vegetable will form a delicious, tender base for the soup.

   Tip: Cut the cabbage into uniform pieces so it cooks evenly and is easy to eat with a spoon.
4. 4Add the white radish

   

   Toss the sliced raw white radish into the wok along with the napa cabbage. The radish will absorb the savory flavors of the broth beautifully.

   Tip: Slicing the radish into half-moons of even thickness ensures they become perfectly tender at the same time as the cabbage.
5. 5Incorporate Korean chili paste

   

   Spoon a hearty dollop of thick Korean chili paste (gochujang) into the vegetables. You can add a little more if you prefer your soup to have an extra spicy kick.

   Tip: Briefly toasting the chili paste in the hot wok before adding liquid helps deepen its flavor profile.
6. 6Stir-fry the vegetables

   

   Using a spatula, thoroughly stir-fry the napa cabbage and white radish until every piece is evenly coated in the rich, red chili paste.

   Tip: Tossing the vegetables in the chili paste first allows the flavors to penetrate the radish and cabbage before water is introduced.
7. 7Season with salt

   

   Sprinkle an appropriate amount of salt evenly over the stir-fried napa cabbage and white radish in the wok to enhance their flavor before adding liquid.

   Tip: Seasoning the vegetables before adding water allows the salt to penetrate the ingredients more effectively.
8. 8Pour in water

   

   Pour clear water from a black kettle directly into the wok over the seasoned vegetables to create the base for the soup broth.

   Tip: Ensure enough water is added to submerge the vegetables and leave room for the beef slices.
9. 9Add beef and soy sauce

   

   Add beef slices into the simmering broth and pour a splash of soy sauce from a bottle using a spoon to add depth of flavor and color.

   Tip: Add the beef slices gently to avoid splashing the hot broth.
10. 10Stir the boiling soup

    

    Stir the boiling soup continuously using a spatula and a spoon to ensure that all the vegetables, beef slices, and seasonings cook evenly together.

    Tip: Stir gently to keep the beef slices intact while blending the flavors into the broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions