Brisket and Napa Cabbage Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with brisket, napa cabbage, and soybean paste. The rich flavor of the meat goes well with the cabbage’s natural sweetness, making it a…
This hearty soup is made with brisket, napa cabbage, and soybean paste. The rich flavor of the meat goes well with the cabbage’s natural sweetness, making it a great match for rice. It’s especially comforting for dinner on a chilly day or a filling lunch.
Soups & stews · 25 minutes to cook
Nutrition (per 708g serving): 378.5 kcal · protein 20.2g · carbohydrate 8.1g · fat 28.8g · sodium 989.2mg
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: Sauté the cabbage first in the fat rendered from the brisket to give the broth a rich, savory flavor.
Tips: Soybean paste varies in saltiness by brand, so start with the specified amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Beef brisket — 70 g
- Napa cabbage — 100 g
- Doenjang (soybean paste) — 1 Tbsp
- Water — 450 ml
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Tofu — 50 g