Beef, Radish, and Rice Cake Soup recipe - ingredients, nutrition and when to eat it
This rice cake soup is served as a one-bowl meal, with sliced rice cakes in a clear broth simmered with beef and radish.
This rice cake soup is served as a one-bowl meal, with sliced rice cakes in a clear broth simmered with beef and radish. The savory beef and refreshing radish go well together, and the rice cakes are pleasantly chewy. It’s a good fit for a cold morning or an easy dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 765g serving): 446 kcal · protein 17.7g · carbohydrate 78.9g · fat 7.1g · sodium 831.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice cake slices are stuck together, soak them in cold water and gently separate them one by one.
Tips: Skim off any foam that rises as the broth boils for a clearer soup.
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Ingredients (1 serving)
- Lean Beef — 60 g
- Korean Radish — 80 g
- Sliced Rice Cakes — 150 g
- Green Onions — 0.3 pc
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Water — 450 ml