Prep time: 15 min
Cook time: 45 min
Total: 1 hr
8 cups of water
1 Ib chuck steak, cut into pieces, you can also add beef short ribs
1 large piece kelp
4 dried shiitake mushrooms
2 spring onions (cut in half)
1 tbsp red pepper flakes
15 green napa cabbage leaves
8 cloves garlic, finely chopped 2 tbsp doenjang (Korean soy bean paste)
1/3 cup gochugaru
1 tbsp sesame oil
2 tbsp fish sauce
3 tbsp mirin
½ tsp black pepper
1 Korean radish (cut, optional)
3 stalks spring onions, cut
2 handfuls of bean sprouts
In a large pot, add water, followed by kelp, shiitake mushrooms, green onions, and red pepper flakes. Stir all ingredients together and bring to a boil.
Once the broth is boiling, remove the kelp. Add the napa cabbage to the broth and blanch the cabbage in broth for 1 to 2 minutes, then remove to a bowl. Tear the blanched cabbage into strips and add to a bowl. Top with the remaining sauce and stir to coat. Set aside.
Reduce heat to medium-low and allow the broth to simmer for about 10 minutes.
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. Strain vegetables from the 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 boiling, reduce the heat to medium and simmer for 15 to 20 minutes.
Add green onions and soybean sprouts. Continue to simmer for 5 to 10 minutes. You can also add ramen noodles if you desire. Remove from heat and serve with rice and kimchi or like Yoongi bossam and tofu with kimchi. Enjoy!