Beef and Spring Cabbage Soup recipe - ingredients, nutrition and when to eat it
A clear soup made with spring cabbage and beef. The cabbage’s subtle sweetness pairs well with the rich, savory broth.
A clear soup made with spring cabbage and beef. The cabbage’s subtle sweetness pairs well with the rich, savory broth. It’s a home-style dish to enjoy with rice in late winter or early spring.
Soups & stews · 30 minutes to cook
Nutrition (per 684.5g serving): 157.5 kcal · protein 14.3g · carbohydrate 5.7g · fat 8.6g · sodium 1314.1mg
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: Once the outside of the beef is browned, add the water to keep the broth clear.
Tips: Cook the spring cabbage just until tender so its leaves keep some texture.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Lean beef — 70 g
- Soup soy sauce — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Water — 500 ml
- Salt — 0.5 tsp