Cabbage Soup With Brown Sauce (Baechu Daenchang Kuk) Recipe

1. 1

   Shred the beef into 2-inch lengths.

2. 2

   Wash the cabbage leaves and slice across them at 1-inch intervals.

3. 3

   Mix the daenchang and the stock in a cooking pot.

4. 4

   Add in the meat and bring the stock to a boil.

5. 5

   Skim off the froth, then add in the Chinese cabbage and continue cooking for 10 min.

6. 6

   Variations: For a rich cabbage soup, follow the procedure for rich soups.

7. 7

   Shred the beef, cut the cabbage and heat 1 Tbsp.

8. 8

   sesame oil in a pot.

9. 9

   Brown the meat and cabbage briefly, then add in the stock and daenchang.

10. 10

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.