Beef and Radish Greens Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering beef and radish greens with soybean paste. Served with rice, it makes a satisfying lunch or dinner on a cold day.
Soups & stews · 45 minutes to cook
Nutrition (per 737g serving): 244.9 kcal · protein 16.4g · carbohydrate 11.6g · fat 14.9g · sodium 978.2mg
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: Squeeze out plenty of water from the radish greens so the broth doesn't become watery.
Tips: Instead of adding soybean paste directly to boiling water, dissolve it in a ladleful of broth first to prevent lumps.
Tips: Stir-frying the beef brisket first adds a richer, nuttier flavor to the broth.
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Ingredients (1 serving)
- Beef brisket — 60 g
- Cabbage greens — 100 g
- Korean soybean paste — 1 Tbsp
- Korean radish — 80 g
- Green onion — 20 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Toasted sesame oil — 0.5 tsp
- Water — 450 ml