Haejangguk

Ingredients

• 400g beef chuck, cut into chunks
• 1.5 liters beef broth
• 3 tbsp doenjang (soybean paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 4 garlic cloves, minced
• 1/2 head napa cabbage, roughly chopped
• 2 cups bean sprouts
• 2 scallions, chopped
• 1 tbsp sesame oil
• Salt
• Cooked rice, to serve

Before you cook

• Cut the beef chuck into bite-size chunks.
• Roughly chop the napa cabbage.
• Mince the garlic and chop the scallions.

Steps

1. Put the beef chunks in a large pot and cover with the beef broth.
2. Bring to a boil and skim off the foam.
3. Reduce the heat and simmer the beef for 30 minutes, until tender.
4. Whisk the doenjang into a small bowl with a ladleful of the hot broth until smooth.
5. Stir the dissolved doenjang back into the pot.
6. Stir in the gochugaru and minced garlic.
7. Add the chopped napa cabbage to the pot.
8. Simmer for 10 minutes, until the cabbage is tender.
9. Add the bean sprouts.
10. Simmer for 5 more minutes, until the sprouts are just tender.
11. Stir in the chopped scallions and sesame oil.
12. Season with salt to taste.
13. Ladle the soup into bowls.
14. Serve hot with a bowl of rice on the side.