Spring Cabbage and Beef Doenjang Soup with Rice recipe - ingredients, nutrition and when to eat it
This springtime rice soup is made by simmering spring cabbage and beef in savory doenjang broth, then serving it over rice.
This springtime rice soup is made by simmering spring cabbage and beef in savory doenjang broth, then serving it over rice. Soft rice, crisp cabbage, and hearty beef come together in a warming lunch or dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 872.5g serving): 494.6 kcal · protein 22.5g · carbohydrate 74.9g · fat 10.5g · sodium 1001.6mg
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 stems of the spring cabbage are thick, add them 1–2 minutes before the leaves so everything cooks evenly.
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Rice — 1 bowl
- Spring cabbage — 100 g
- Lean beef — 70 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Scallion — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Water — 450 ml