Dried cabbage short rib soup is a traditional Korean soup made with dried cabbage, short ribs, and other ingredients. The soup is known for its rich and savory flavor, which is achieved through a slow-cooking process that allows the flavors to meld together.
The dish typically starts with soaking dried cabbage in water to rehydrate it before it’s added to the soup. The short ribs are then browned in a pot before being simmered with the cabbage, along with other aromatics such as garlic, onions, and ginger.
The soup is often seasoned with soy sauce and pepper, and sometimes gochujang (Korean chili paste) is added for a bit of spice. The result is a hearty and warming soup that’s perfect for colder months or for anyone looking for a comforting meal.
Dried cabbage short rib soup is also known for its health benefits. Cabbage is a nutrient-dense vegetable that’s high in fiber and vitamin C, while the short ribs provide protein and minerals like calcium and iron. Together, the ingredients create a nutritious and satisfying meal that’s enjoyed by many in Korean cuisine.
Ingredients:
- 1 lb short ribs – the amount of material based on a pound-
- 2 oz dried cabbage
- 4 cloves garlic, minced
- 1 small onion, diced
- 1-inch piece of ginger, peeled and grated
- 6 cups water
- 2 tbsp soy sauce for soup
- 1 tsp black pepper
- 1 tbsp chili power
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1 cup green sprouts (mung bean sprouts or soybean sprouts)
- 2 scallions, thinly sliced (for garnish)
Instruction
1. Soak the ribs in cold water and remove the blood for about 3 hours.
2.Just in case, boil it in boiling water, disinfect it once, and wash it clean in running water.
3.Cut the cabbage and soak it in boiling water for 3 minutes and wash it in running water 3 times.
(You can soak the dried ones sold in the market and use them. Or baby napa It’s better to use.)
4.Season the cabbage with 1T of soybean paste + 1T of red pepper powder + 1T of minced garlic + 1T of soy sauce.
5. Add onion, green onion root, bay leaf, whole pepper, ginger, etc. with ribs and boil for about an hour.
When boiling, add 3T of soy sauce + 2T of fish sauce to make the meat taste better.
Cook the ribs while rolling the foam.
6.Boil the ribs for about an hour and remove onion, green onion root, bay leaf, whole pepper, ginger.
7.When the prepared broth (approximately 4 liters, 5-6 servings) starts to boil, add the beef brisket and ribs.
Add bean sprouts, green onions, mushrooms, garlic, chili powder, and refreshing peppers and boil for another 10~20 minutes.
8.Lastly, add 1T of salt, 3T of soy sauce, and 2T of liquid milk and season it.
Enjoy!
