Spring Cabbage and Beef Doenjang Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering spring cabbage and beef with doenjang. The cabbage’s gentle sweetness and the beef’s savory flavor go well with rice.
Soups & stews · 30 minutes to cook
Nutrition (per 715g serving): 280.2 kcal · protein 18.1g · carbohydrate 8.8g · fat 19g · sodium 996.1mg
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: Doenjang varies in saltiness by brand. It’s easiest to start with a small amount and adjust the seasoning at the end.
Tips: Spring cabbage softens the longer it cooks, so simmer it for about 5 minutes if you want it to stay crisp.
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Ingredients (1 serving)
- Beef brisket — 70 g
- Bomdong cabbage — 100 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Water — 500 ml
- Minced garlic — 0.5 Tbsp
- Green onion — 0.3 pc
- Cooking oil — 1 tsp