Beef and Napa Cabbage Doenjang Soup (2 Servings)

Wash cabbage leaves and cut into 3–4 cm pieces; cut beef into bite-sized strips. Keep raw-meat cutting boards separate.

Brown beef in a pot over medium heat. Add 5 mL oil only if lean meat starts sticking.

Add 800 mL water, dissolve 30 g doenjang, and bring to a boil. Do not add salt because paste salinity varies.

Add cabbage, return to a boil, then simmer 15–20 minutes until cabbage ribs soften and beef is cooked through.

Add garlic and sliced scallion, simmer another 2–3 minutes, and dilute with a little water if too salty.

Serve in two bowls. Refrigerate leftovers within 2 hours, consume within 3–4 days, and reheat to 74°C.