Sseumbagwi Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made by simmering spring sseumbagwi greens in soybean paste. Their gently bitter flavor lingers pleasantly, making the soup a good match…
This savory soup is made by simmering spring sseumbagwi greens in soybean paste. Their gently bitter flavor lingers pleasantly, making the soup a good match for rice and a lovely addition to a spring lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 559.5g serving): 82.5 kcal · protein 8.3g · carbohydrate 11.2g · fat 1.8g · sodium 1025.4mg
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 greens taste too bitter, blanch them and soak them in cold water for 5 minutes to mellow the flavor.
Tips: Soybean paste varies in saltiness, so taste at the end and add a little at a time.
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Ingredients (1 serving)
- Sseumbagwi Greens — 70 g
- Soybean Paste — 1 Tbsp
- Dried Anchovies — 5 g
- Kelp — 4 g
- Water — 450 ml
- Minced Garlic — 0.5 tsp
- Green Onion — 10 g