Beef, Radish, and Dried Radish Greens Cheonggukjang Stew recipe - ingredients, nutrition and when to eat it
This hearty stew simmers beef, radish, and dried radish greens in fermented soybean paste.
This hearty stew simmers beef, radish, and dried radish greens in fermented soybean paste. Tender beef and the gentle sweetness of radish come together in a comforting meal that’s just right for lunch or dinner.
Soups & stews · 35 minutes to cook
Tips: Using pre-cooked dried radish greens can cut down on cooking time. Squeeze out the water well and trim away any tough stems.
Tips: Cheonggukjang can develop a stronger aroma if simmered too long, so add it near the end and cook for about 7 minutes.
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Ingredients (1 serving)
- Lean beef — 70 g
- Daikon radish — 80 g
- Dried radish greens — 50 g
- Cheonggukjang (fermented soybean stew) — 2 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Water — 350 ml
- Salt — 0.2 tsp