Beef Brisket and Bok Choy Mala Tang recipe - ingredients, nutrition and when to eat it
This one-pot meal simmers beef brisket and bok choy in a numbing, spicy mala broth.
This one-pot meal simmers beef brisket and bok choy in a numbing, spicy mala broth. Rich beef and crisp vegetables come together with the bright, tingling aroma of Sichuan peppercorns. It’s a satisfying choice when you’re craving a spicy dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 816g serving): 641.5 kcal · protein 32.1g · carbohydrate 16.1g · fat 47.9g · sodium 1035.2mg
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: Brisket can turn tough if simmered too long, so add it once the broth is boiling and remove each piece as soon as it’s cooked.
Tips: Mala soup base varies in heat and saltiness by brand. Start with a little and add more at the end to make seasoning easier to adjust.
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Ingredients (1 serving)
- Beef brisket — 100 g
- Bok choy — 2 pc
- Mala soup base — 2 Tbsp
- Water — 400 ml
- Enoki mushrooms — 0.5 pack
- Dried tofu sheets — 50 g
- Garlic — 2 pc
- Green onion — 0.3 stalk