Cabbage Soup With Brown Sauce (Baechu Daenchang Kuk) Recipe

• 1/4 lb lean beef (shoulder flank or possibly round)
• 2 c. cut Chinese cabbage
• 1/4 c. daenchang
• 4 c. beef stock

1. Shred the beef into 2-inch lengths.
2. Wash the cabbage leaves and slice across them at 1-inch intervals.
3. Mix the daenchang and the stock in a cooking pot.
4. Add in the meat and bring the stock to a boil.
5. Skim off the froth, then add in the Chinese cabbage and continue cooking for 10 min.
6. Variations: For a rich cabbage soup, follow the procedure for rich soups.
7. Shred the beef, cut the cabbage and heat 1 Tbsp.
8. sesame oil in a pot.
9. Brown the meat and cabbage briefly, then add in the stock and daenchang.
10. This recipe yields 4 servings.

lean beef, cut chinese cabbage, daenchang, beef stock

Taken from cookeatshare.com/recipes/cabbage-soup-with-brown-sauce-baechu-daenchang-kuk-96860 (may not work)