Cheonggukjang and Dried Radish Greens Soup recipe - ingredients, nutrition and when to eat it
This homestyle soup combines savory cheonggukjang (Korean fermented soybean paste) with tender dried radish greens and tofu.
This homestyle soup combines savory cheonggukjang (Korean fermented soybean paste) with tender dried radish greens and tofu. It’s lovely with rice and especially welcome for dinner on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 924g serving): 466.9 kcal · protein 20.4g · carbohydrate 82.7g · fat 6.2g · sodium 233.8mg
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: Instead of adding the cheonggukjang straight to the boiling soup, ladle out a little broth and stir it in first to prevent lumps.
Tips: If the dried radish greens are tough, soak them in water for another 10 minutes before adding them to the soup.
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Ingredients (1 serving)
- Water — 450 ml
- Kelp — 1 piece
- Dried anchovies — 5 pc
- Cheonggukjang (fermented soybean paste) — 2 Tbsp
- Dried radish greens — 1 handful
- Tofu — 0.3 block
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Rice — 1 bowl