Naedeungchon

Name: Naedeungchon
Total time: 20 min
Yield: 1657 g
Ingredients: Beef Brisket Slice 130 g; Beef Bone Broth Ring 🐂 12 g; Water 1000 ml; Fresh Water Parsley 80 g; Oyster Mushroom 100 회분; Onion 40 g; Boiled Potato (Large) 200 개; Beef Dashida (Korean Beef Stock Powder) 2 g; Anchovy Fish Sauce 10 g; Minced Garlic 20 g; Korean Red Pepper Powder 30 g; Doenjang (Soybean Paste) 10 g; Gochujang (Red Chili Paste) 23 g

Cook 20 min Difficulty NORMAL 688 kcal

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Ingredients

Main ingredients

Beef Brisket Slice 130 g
Beef Bone Broth Ring 🐂 12 g
Water 1000 ml
Fresh Water Parsley 80 g
Oyster Mushroom 1 회분
Onion 40 g
Boiled Potato (Large) 1 개

Seasonings/Sauce

Beef Dashida (Korean Beef Stock Powder) 2 g
Anchovy Fish Sauce 10 g
Minced Garlic 20 g
Korean Red Pepper Powder 30 g
Doenjang (Soybean Paste) 10 g
Gochujang (Red Chili Paste) 23 g

Nutrition summary

Carbohydrates 88.32 g 50%

Protein 45.25 g 26%

Fat 18.89 g 24%

Serving size 1657g

Cooking steps

1

Prepare the ingredients for Naedeungchon Soup.
2

Pour the broth into a pot and bring to a boil.
3

Add the prepared vegetables and seafood.
4

Dissolve doenjang (soybean paste) and gochujang (red chili paste) into the soup.
5

Neatly arrange the ingredients in an earthenware pot.
6

Enjoy once the broth is well infused.

Naedeungchon

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