Beef Short Rib and Dried Radish Green Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering beef short ribs until tender, then adding dried radish greens for a savory, earthy flavor.
This hearty soup is made by simmering beef short ribs until tender, then adding dried radish greens for a savory, earthy flavor. It’s a satisfying bowl for a cold evening or a relaxed lunch.
Soups & stews · 100 minutes to cook
Nutrition (per 982.5g serving): 508.2 kcal · protein 27.9g · carbohydrate 21.3g · fat 34.3g · sodium 1600.8mg
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: Blanch the dried radish greens and squeeze out the water well to reduce their grassy flavor and keep the broth clean and clear.
Tips: Add the greens after the short ribs have simmered thoroughly so the meat becomes tender without making the greens too soft.
Tips: Add perilla seed powder at the end to preserve its rich, nutty aroma.
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Ingredients (1 serving)
- Beef Short Ribs — 120 g
- Ugeoji — 100 g
- Radish — 60 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Ginger — 3 g
- Korean soybean paste — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Perilla seed powder — 1 Tbsp
- Salt — 0.3 tsp
- Water — 600 ml