Beef and Korean Cabbage Soup recipe - ingredients, nutrition and when to eat it
This hearty home-style soup simmers beef with tender young napa cabbage. Seasoning it with doenjang gives it a salty, deep flavor that pairs well with rice.
This hearty home-style soup simmers beef with tender young napa cabbage. Seasoning it with doenjang gives it a salty, deep flavor that pairs well with rice. It’s a good fit for a chilly evening or a filling lunch.
Soups & stews · 40 minutes to cook
Nutrition (per 731.8g serving): 254.8 kcal · protein 17.6g · carbohydrate 6.9g · fat 17.1g · sodium 1029.3mg
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: If the cabbage stems are thick, add them 2–3 minutes before the leaves so everything cooks evenly.
Tips: Doenjang varies in saltiness by brand, so taste at the end and add more as needed.
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Ingredients (1 serving)
- Beef brisket — 70 g
- Young napa cabbage — 120 g
- Doenjang (soybean paste) — 1 Tbsp
- Green onion — 0.3 stalk
- Garlic — 2 clove
- Sesame oil — 0.5 tsp
- Water — 500 ml
- Black pepper — 0.1 tsp