Wombok looks so great these days, so I bought one but didn’t know what to make with it. That’s how this recipe came to life.
Wombok is a popular ingredient in Korean soybean paste soup, which we call Baechu Doenjang Guk (배추된장국).
I actually didn’t like this soup when I was a child, because it was always on the school cafeteria menu. But maybe I’m older now, because I really enjoyed it this time. I honestly think this is one of the best ways to eat wombok. You can enjoy it with rice, oats, or noodles.
Highly recommend making this for your weekly meal prep!
Wombok beef soybean stew (소고기 배추 된장국)
Difficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
40
minutesCalories
421
kcalProtein
53
gCarbs
30
gFat
12
gIngredients
Beef rump
1100gGarlic, minced
50gMirin
70gOnion, sliced
400gWombok (Chinese cabbage), chopped
900gGochujang
30gAnchovy dasida
20gWater
1LRegular tofu
900gSpring onion, chopped
100g
Directions
- Chop the wombok, onion, spring onion and beef.
- Heat a large pot on high heat. Stir fry the beef with garlic.
- Add mirin to reduce the beef odor.
- Add soybean paste.
- Add onion and mix well, stir until evenly combined.
- Add wombok. If it does not fit, add half first and add the rest later once it reduces in volume.
- Add gochujang, anchovy dasida, and water. Bring to a boil.
- Add tofu and gently smash it into bite sized pieces while stirring.
- When all ingredients are fully cooked, add spring onion.
- Divide into 6 servings.
- Optional:
Add noodles, oats, or rice as desired.
Recipe Video
Notes
- • You can replace anchovy dasida with any stock of your choice!