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Spicy Korean Beef Bone Soup with Napa Cabbage

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 60 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Main Ingredients

    • 🥬 400g blanched napa cabbage
    • 🥩 300g beef for soup
    • 🍄 2 shiitake mushrooms, sliced
    • 🧅 1/2 stalk green onion, chopped
    • 2 chili peppers, chopped
    • 🍲 1.5L beef bone broth
    • 1 tbsp perilla oil
    • 1 tbsp cooking oil

  • Seasoning Paste

    • 4 tbsp soybean paste (doenjang)
    • 1 tbsp red chili powder (gochugaru)
    • 🧄 2 tbsp minced garlic
    • 1 tbsp sesame oil

PASOS

1

Prepare the ingredients: thaw and cut the blanched napa cabbage into bite-sized pieces. Chop the green onion and chili peppers. Slice the shiitake mushrooms. Mix the seasoning paste ingredients together.

2

Mix half of the seasoning paste with the napa cabbage and massage it gently.

3

Mix the remaining seasoning paste with the beef.

4

Heat perilla oil and cooking oil in a pan. Sauté the seasoned beef until its surface is browned.

5

Add the seasoned napa cabbage to the pan and stir-fry until it releases some moisture.

6

Pour in the beef bone broth and bring it to a boil.

7

Add the sliced shiitake mushrooms and simmer on medium heat for 20 minutes.

8

Add the chopped green onion and chili peppers, and simmer for another 10 minutes.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 10g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Blanch napa cabbage in advance and freeze in portions for convenience.Mixing perilla oil with regular oil prevents it from burning too quickly.Adjust the spice level by adding more or less chili powder or peppers.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.