Eolgari Soup with Rice (young napa cabbage soup) recipe - ingredients, nutrition and when to eat it
This hearty rice soup is made by simmering young napa cabbage and doenjang in a savory broth, then serving it over rice.
This hearty rice soup is made by simmering young napa cabbage and doenjang in a savory broth, then serving it over rice. Tender cabbage pairs beautifully with the salty, savory broth, making it a lovely lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 821g serving): 377.5 kcal · protein 13.5g · carbohydrate 74.6g · fat 2.4g · sodium 1062.7mg
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 young napa cabbage is tough, blanch it in boiling water for 1 minute, then rinse it under cold water before adding it to the soup to soften its texture.
Tips: Doenjang varies in saltiness by brand. Taste the broth and add it a little at a time rather than adding too much at the start.
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Ingredients (1 serving)
- White rice — 1 bowl
- Young napa cabbage — 120 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Green onion — 10 g
- Garlic — 1 tsp
- Water — 450 ml