Spicy Korean Style Beef and Napa Cabbage Soup
This hearty Korean inspired soup combines tender beef, sweet napa cabbage, and a rich spicy broth. It is easy to make with everyday ingredients and perfect for warming up on a chilly day.
If you are craving something spicy, comforting, and satisfying, this Korean style beef and napa cabbage soup is the perfect answer. Tender beef, soft napa cabbage, and mushrooms simmer together in a rich broth flavored with harissa or gochujang for incredible depth.
The soup comes together with simple pantry ingredients and is ideal for busy weeknights. Serve it with steamed rice for a comforting homemade meal that everyone will love.
What you'll need
- 150 g thinly sliced beef
- 2 eggs
- 1 quarter napa cabbage
- 1 half onion
- 1 tbsp sesame oil
- 10 slices dried shiitake mushrooms
- 350 ml water
- 250 ml reserved shiitake soaking liquid
- Sliced green onions
- <Seasonings>
- 3 tbsp soy sauce
- 3 tbsp harissa or gochujang
- 1 tbsp sake
- 1 tsp chicken stock powder
- 1 tsp sugar
- Half clove grated garlic
- Black pepper
How to make it
Soak the dried shiitake mushrooms in water until softened, reserving about 250 ml of the soaking liquid. Beat one egg in a bowl. Thinly slice the napa cabbage and onion.
In a pot, combine 350 ml of water and the reserved mushroom soaking liquid. Bring to a boil, then add the napa cabbage and onion. Simmer until softened. Add the soaked shiitake mushrooms, beef, sesame oil, soy sauce, harissa or gochujang, sake, chicken stock powder, sugar, grated garlic, and black pepper. Skim off any foam and simmer for about 5 minutes.
Slowly pour in the beaten egg while gently stirring. Once the egg is cooked, garnish with sliced green onions and serve hot. Adjust the seasoning with salt if needed.
Tips
- Harissa adds a deeper, more complex heat, but gochujang makes an excellent substitute if that's what you have on hand.
- Feel free to add vegetables like bean sprouts, zucchini, mushrooms, or spinach to make the soup even heartier.
- This soup tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator and reheat gently before serving.
What to drink with it
