Slice 5-6 leaves of napa cabbage into bite-sized pieces.

Chop a small amount of green onion into thin slices.

Mix beef with minced garlic, soy sauce, and cooking wine. Let it marinate briefly.

Prepare rice water as the soup base and bring it to a boil.

Add the sliced napa cabbage and green onion to the boiling rice water.

Mix 2 tbsp of doenjang into the soup. Adjust seasoning with more doenjang or water as needed.

Add the marinated beef to the soup and let it simmer.