This soup is very easy to make, and it’s perfect for a rainy day. Meat is so tender that it easily fall apart, plus it is loaded with lots of vegetables. Hence you do not need to cook other dishes when you have this pot of soup. Normally, I would use the slow cooker to slowly simmer my soup. I simply just dump in most of the ingredients and do other things that I need to do, it can be a chore, a hobby or just want to sit back, relax and watch your favourite Korean series hahaha!

Ingredients

• 1kg beef chuck or beef shank (you can add in some beef bones for added flavour)
• 85g sliced ginger
• 500g carrots
• 500g Cabbage
• 2 Big potatoes
• 2 TBS salt
• 1/2 Cup Premium Soy Sauce (Fenghe Jiangqing)
• 3 litres of water
• Beef Tendon (optional)
• freshly grind pepper (I put a lot!)

Chop your beef into cubes and boil it, this is to remove all the blood or scum coming from the meat. Then rinse it off. Put 3 litres of water in your pot or slow cooker, then put in all the meat cubes together with the ginger. Now start peeling your potatoes and chop it into big chunks, same with your carrots.

Throw in the potatoes and carrots into your pot. You may add more potatoes, however it will dilute your soup because potatoes has a lot of water content, you might have to add more seasoning according to your taste. Adding a lot of carrots in your soup will give the soup a sweeter taste. Chop your cabbage,I prefer my cabbage to be chopped in big chunks, then set it aside.

Add in your soy sauce, salt and pepper. Slow cook for about 4 – 5 hours.

Add in only the cabbage when your meat is tender, this is to avoid it to become way to soggy. let is simmer until it becomes soft. Now your soup is ready to be served with a warm cup of rice!