First, cut the heads off of the cabbages so it is easier to wash the leaves separately.

Cut away any damaged or diseased edges of the bigger leaves.

Cut the leaves into approx. 3 in long pieces and set aside. How big you cut your cabbage is somewhat of a personal preference. Some Koreans like to cut them pretty short or thin. The size of the pieces really does not affect the taste but more varies the appearance and the texture. I like my pieces a bit long to give the soup a more heartier feel and texture.

Cut the stew meat into smaller, thinner strips that can be easily eaten in one bite. When cutting the meat, try to cut against the grain. Because the pieces are so small and because they will be cooked thoroughly in the soup, it is not as important but cutting against the grain will ensure the meat will melt in the mouth along with the cabbage.

If the beef is very lean, add some oil to a large soup pot. Stir fry the beef and chopped garlic on medium high heat until the meat is slightly cooked.

Once the beef is slightly browned, add water or anchovy stock or rice water.

Add Korean soybean paste and miso paste to the soup. Adding miso is really not traditional but I really like the touch of sweetness and smoothness it adds to the soup. It takes a while for the soybean paste to fully disperse throughout the soup so let it boil first and taste before adding more.

Bring the soybean paste soup to a boil. Add cabbage and bring to a boil again. Reduce heat to medium low and simmer for 20 minutes.

After it has simmered for 20 minutes, add green onions, garlic powder and cook for another few minutes. Serve with some rice and kimchi. Other banchans such as myulchi bokkeum and maleun saewoo bokkeum will go really well with this soup.