Baechu Eomuk Guk (Napa Cabbage and Fish Cake Soup)
Coût $5, économiser $10
Source: Recommended by CookPal
- 30 Min
- 2 Portions
- $5
Baechu Eomuk Guk (Napa Cabbage and Fish Cake Soup)
Coût $5, économiser $10
Source: Recommended by CookPal
- 30 Min
- 2 Portions
- $5
INGRÉDIENTS
Vegetables
- 5-7 leaves napa cabbage
- 🧅 A small amount of green onion
Seafood
- 2 sheets fish cake
- 5 cups anchovy stock
Seasonings
- 0.5 tbsp doenjang (soybean paste)
- 2 tbsp tuna sauce
- 0.5 tbsp red pepper powder
ÉTAPES
Slice napa cabbage, fish cake, and green onion into small pieces.
Boil 1.5 liters of water in a pot and prepare anchovy stock.
Add 0.5 tbsp of doenjang to the prepared anchovy stock (5 cups).
Add sliced napa cabbage to the broth and simmer for 5 minutes.
Add sliced fish cake to the pot.
Add 2 tbsp of tuna sauce and 0.5 tbsp of red pepper powder, then bring to a boil again.
Add green onion at the end and turn off the heat.
Taste and adjust the seasoning with salt if needed.
NUTRIMENTS
Par portion🔥
150
Calories
- 10gProtéines
- 15gGlucides
- 5gGraisses
💡 Astuces
Use leftover napa cabbage to reduce waste.Anchovy stock can be prepared in advance and stored in the fridge.This soup is light and perfect for digestion after a heavy meal.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.