Beef and Dried Radish Greens Soybean Paste Rice Soup recipe - ingredients, nutrition and when to eat it
This hearty rice soup is made with beef and dried radish greens simmered in cheonggukjang, a fermented soybean paste.
This hearty rice soup is made with beef and dried radish greens simmered in cheonggukjang, a fermented soybean paste. Tender rice, rich broth, and radish greens come together in a satisfying meal for lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: If the dried radish greens seem tough, boil them once more before cooking to soften them.
Tips: Rather than boiling the cheonggukjang vigorously for a long time, stir it in near the end and simmer gently to preserve its aroma.
Tips: If the broth tastes too salty, add a little water and bring it to a brief boil.
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Ingredients (1 serving)
- Rice — 1 bowl
- Lean beef — 70 g
- Dried radish greens — 80 g
- Cheonggukjang — 1.5 Tbsp
- Beef stock — 350 ml
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Water — 100 ml