Comforting Korean Soup Dish for Cold Nights
A cozy, savory Korean winter soup made with beef or tofu, fermented soybean paste, and seasonal vegetables—perfect for cold days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- ½ lb thinly sliced beef or firm tofu
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp sesame oil
- 1½ tbsp doenjang
- 1 tsp gochujang (optional)
- 6 cups anchovy-kelp or beef broth
- 1 cup napa cabbage, chopped
- 1 cup Korean radish or potato, diced
- ½ zucchini, sliced
- ½ cup mushrooms (shiitake or enoki)
- 1–2 tsp soy sauce
- 2 scallions, chopped
- Salt to taste
Instructions
- Make anchovy-kelp broth or heat beef broth.
- Sauté onion, garlic, and beef/tofu in sesame oil.
- Stir in doenjang and gochujang. Toast 1–2 minutes.
- Add broth, cabbage, radish, zucchini, and mushrooms. Bring to boil.
- Simmer 20–25 minutes. Skim foam.
- Stir in soy sauce, scallions, and season to taste.
- Serve hot with rice and sesame oil drizzle.
Notes
Use miso if doenjang isn’t available. Add egg or noodles for variety. Store up to 4 days in the fridge.