Spring Cabbage and Oyster Doenjang Soup recipe - ingredients, nutrition and when to eat it
The gentle sweetness of spring cabbage and the briny flavor of oysters come together in a doenjang broth.
The gentle sweetness of spring cabbage and the briny flavor of oysters come together in a doenjang broth. It’s a warming soup to enjoy with rice in late winter or early spring.
Soups & stews · 25 minutes to cook
Nutrition (per 723g serving): 147.5 kcal · protein 15.7g · carbohydrate 12.4g · fat 3.5g · sodium 1414.3mg
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: Oysters can turn tough if cooked too long, so add them at the end and cook briefly.
Tips: Doenjang varies in saltiness, so taste the broth and adjust the amount as needed.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Oysters — 80 g
- Doenjang — 1 Tbsp
- Water — 500 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Dried anchovies — 5 pc