Beef and Napa Cabbage Soup

Name: Beef and Napa Cabbage Soup
Total time: 30 min
Yield: 1322 g
Ingredients: Kombu (raw) 14 sheet; Water (bottled) 600 ml; Green onion 50 g; Korean radish 250 g; Beef brisket 200 g; Napa cabbage 120 g; Beef Dashida (beef broth powder) 5 g; Soup soy sauce 15 g; Minced garlic 15 teaspoon; Red pepper powder 8 g; Doenjang (soybean paste) 45 g

Cook 30 min Difficulty EASY 713 kcal

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Ingredients

Main ingredients

Kombu (raw) 2 sheet
Water (bottled) 600 ml
Green onion 50 g
Korean radish 250 g
Beef brisket 200 g
Napa cabbage 120 g

Seasonings/Sauce

Beef Dashida (beef broth powder) 5 g
Soup soy sauce 15 g
Minced garlic 15 teaspoon
Red pepper powder 8 g
Doenjang (soybean paste) 45 g

Nutrition summary

Carbohydrates 29.45 g 17%

Protein 48.19 g 28%

Fat 42.61 g 55%

Serving size 1322g

Cooking steps

1

Cut the beef and napa cabbage into bite-size pieces.
2

Add sesame oil to a pot and stir-fry the beef.
3

When the beef is cooked, add the napa cabbage and stir-fry together.
4

Pour in water and bring to a boil.
5

Season with soup soy sauce and minced garlic.
6

When the napa cabbage is soft, add green onion to finish.

Beef and Napa Cabbage Soup

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