Made with Korean fermented soybean paste, this soup is comfort food for Koreans. Best served with rice and some kimchi.
Cut away any damaged or diseased edges of the bigger leaves.
Once the beef is slightly browned, add water or anchovy stock or rice water.
Add Korean soybean paste and miso paste to the soup. Adding miso is really not traditional but I really like the touch of sweetness and smoothness it adds to the soup. It takes a while for the soybean paste to fully disperse throughout the soup so let it boil first and taste before adding more.
Bring the soybean paste soup to a boil. Add cabbage and bring to a boil again. Reduce heat to medium low and simmer for 20 minutes.
Serve with some rice and kimchi. Other banchans such as myulchi bokkeum and maleun saewoo bokkeum will go really well with this soup.