Shred the beef into 2-inch lengths. Wash the cabbage leaves and slice across them at 1-inch intervals.

Mix the daenchang and the stock in a cooking pot. Add the meat and bring the stock to a boil. Skim off the froth, then add the Chinese cabbage and continue cooking for 10 minutes.

Variations: For a rich cabbage soup, follow the procedure for rich soups. Shred the beef, cut the cabbage and heat 1 tablespoon sesame oil in a pot. Brown the meat and cabbage briefly, then add the stock and daenchang.

This recipe yields 4 servings.