Beef Brisket and Young Napa Cabbage Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This soup combines the rich, savory fat of beef brisket with the tender texture of young napa cabbage in a soybean paste broth.
This soup combines the rich, savory fat of beef brisket with the tender texture of young napa cabbage in a soybean paste broth. It goes well with rice for a hearty lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: Soybean paste varies in saltiness by brand, so it's easier to adjust the seasoning after the soup has simmered than to add too much at the start.
Tips: If the brisket releases a lot of fat, skim some off with a paper towel for a cleaner-tasting broth.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 80 g
- Young napa cabbage — 120 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Salt — 0.5 g