Perilla Seed Beef and Cabbage Soup recipe - ingredients, nutrition and when to eat it
This hearty soup simmers soft napa cabbage leaves and beef with ground perilla seeds.
This hearty soup simmers soft napa cabbage leaves and beef with ground perilla seeds. The tender greens and rich, nutty broth make it a comforting choice for lunch or dinner on a chilly day.
Soups & stews · 45 minutes to cook
Nutrition (per 756g serving): 265.1 kcal · protein 21.1g · carbohydrate 11.6g · fat 15.2g · sodium 986.9mg
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 leaves are tough, blanch them in boiling water for about 5 minutes before using to soften them.
Tips: To keep the ground perilla seeds from clumping, scoop out a little broth, stir them into it until smooth, then add the mixture to the pot.
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Ingredients (1 serving)
- Napa cabbage leaves — 120 g
- Lean beef — 80 g
- Ground perilla seeds — 2 Tbsp
- Doenjang (Korean soybean paste) — 1 Tbsp
- Garlic — 2 clove
- Green onion — 0.3 stalk
- Water — 500 ml
- Cooking oil — 1 tsp