Gochujang Soup with Dried Radish Greens recipe - ingredients, nutrition and when to eat it
This soup is made by simmering dried radish greens with gochujang and doenjang, creating a pleasantly spicy and savory flavor.
This soup is made by simmering dried radish greens with gochujang and doenjang, creating a pleasantly spicy and savory flavor. It’s a comforting choice for a cold morning or a relaxed lunch or dinner with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 566g serving): 99.9 kcal · protein 9.2g · carbohydrate 13.5g · fat 1.7g · sodium 780.3mg
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: Don’t squeeze the dried radish greens too firmly, so their natural aroma can blend into the broth.
Tips: Dissolve the gochujang and doenjang in the broth first rather than adding them all at once, so they mix smoothly without clumps.
Tips: If the dried radish greens are tough, simmer them for another 5 minutes over medium-low heat.
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Ingredients (1 serving)
- Dried radish greens — 120 g
- Korean chili paste — 0.5 Tbsp
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Dried anchovies — 8 g
- Water — 400 ml
- Minced garlic — 1 tsp
- Green onion — 0.3 pc