Spicy Beef Brisket and Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This hearty rice soup is made with beef brisket and Korean zucchini simmered in soybean paste broth with chili flakes for a warming kick.
This hearty rice soup is made with beef brisket and Korean zucchini simmered in soybean paste broth with chili flakes for a warming kick. The savory beef and rich, spicy broth make it a satisfying lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: If the beef brisket releases plenty of fat, you won’t need to add cooking oil.
Tips: Soybean paste varies in saltiness by brand. Instead of adding a lot at the start, taste the broth at the end and add a little at a time.
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Ingredients (1 serving)
- Beef brisket — 80 g
- Soybean paste — 1 Tbsp
- Korean zucchini — 0.3 pc
- Radish — 40 g
- Onion — 0.1 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Korean chili flakes — 0.5 tsp
- Dashi stock — 350 ml