1/3 cup ginger, crushed and sliced (approximate; use more or less depending on the amount of spice desired)
1 medium onion
3 cloves garlic
1 scallion (green onion)
3 lbs of beef tenderloin or flank (cubed)
1 head cabbage (wedged)
3 tomatoes, sliced
1 tsp peppercorns
6 quarts water
1 tsp salt
Combine beef, ginger, onions, garlic, scallion, tomatoes, water and peppercorn in a stock pot. Cook over medium heat for 30 minutes or until beef is tender.
(An alternative way is to use a pressure cooker to tenderize the beef before adding the rest of the ingredients.) When beef is tender, add cabbage. Simmer for 3 minutes or until cabbage is tender. Season with salt and pepper to taste.