Cooking Instructions

• Prep your ingredients: Start by shredding the cabbage and carrots. Mince the garlic and ginger, and slice the green onions. Set everything aside for easy access later.
• Cook the beef: In a large pot over medium heat, drizzle in some sesame oil. Once hot, add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes, and drain any excess fat if needed.
• Add aromatics: Toss in the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant, letting those wonderful aromas fill your kitchen.
• Incorporate vegetables: Stir in the shredded cabbage and carrots, cooking for another 3-4 minutes until they begin to soften and the colors brighten.
• Add broth: Pour in the chicken or vegetable broth, stirring gently to combine. Bring the mixture to a gentle boil.
• Flavor it up: Add soy sauce, gin extractger, and a pinch of salt and pepper. Stir well to combine.
• Simmer: Reduce heat and let the soup simmer for about 10 minutes, allowing the flavors to meld beautifully together.
• Finish with green onions: Right before serving, stir in the chopped green onions.
• Serve: Ladle the soup into bowls and enjoy it hot, garnished with additional green onions if desired.