Baechu Daenchang Kuk (Chinese Cabbage Soup with Brown Sauce)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 pound lean beef (shoulder, flank or round) 2 cups cut Chinese cabbage 1/4 cup daenchang
4 cups beef stock



1 Shred the beef into 2-inch lengths. Wash the cabbage leaves and slice across them at 1-inch intervals.
2 Mix the daenchang and the stock in a cooking pot. Add the meat and bring the stock to a boil. Skim off the froth, then add the Chinese cabbage and continue cooking for 10 minutes.
3 VARIATIONS: For a rich Chinese cabbage soup, follow the procedure for rich soups. Shred the beef, cut the cabbage and heat 1 tablespoon sesame oil in a pot. Brown the meat and cabbage briefly, then add the stock and daenchang.

Back