Ingredients:
serving size: 2 meals for 2 adults + 2 kids
1/2 head of medium nappa cabbage (I use 1 whole head because my kids love cabbage) or 2-3 bags of baby spinach
1 lb of stew meat
8 cups of water
4 tbsp of Korean soybean paste
1 tbsp of minced garlic
1 tbsp of soy sauce for soup
optional: 2 seafood stock coins + 2 scallions, chopped for garnish
Directions
1. Heat a large pot over medium heat and add your stew meat. Saute the meat until the meat is halfwat cooked and browned on the outside.
2. Add your water, soybean paste, minced garlic and seafood stock coins to the pot. Boil for 10 minutes for the flavors to come together.
3. Add your cabbage or baby spinach to the broth. Close the lid, reduce the heat to medium low and boil for another 5-10 minutes until the cabbage is cooked through. Spinach takes less time to cook FYI!
4. You can also add 1 tsp of Gochujang (Korean red pepper paste) if you want a slight kick to your soup.
5. Taste and add 1 tbsp of soy sauce for soup if needed. Optional: top with scallions and enjoy!
