Spring Cabbage and Oyster Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
A savory soup made by simmering spring cabbage and oysters in soybean paste. Tender oysters and mildly sweet spring cabbage go well with rice for lunch or…
A savory soup made by simmering spring cabbage and oysters in soybean paste. Tender oysters and mildly sweet spring cabbage go well with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 660.5g serving): 127.7 kcal · protein 12.4g · carbohydrate 11.5g · fat 3.2g · sodium 1341.4mg
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 simmered too long, so add them near the end and cook just until done.
Tips: Soybean paste varies in saltiness. Start with a small amount, taste, then adjust.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Spring cabbage — 100 g
- Oysters — 80 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Water — 450 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g