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Baechu Eomuk Guk (Napa Cabbage and Fish Cake Soup)

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $5

INGREDIENTES

  • 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

PASSOS

1

Slice napa cabbage, fish cake, and green onion into small pieces.

2

Boil 1.5 liters of water in a pot and prepare anchovy stock.

3

Add 0.5 tbsp of doenjang to the prepared anchovy stock (5 cups).

4

Add sliced napa cabbage to the broth and simmer for 5 minutes.

5

Add sliced fish cake to the pot.

6

Add 2 tbsp of tuna sauce and 0.5 tbsp of red pepper powder, then bring to a boil again.

7

Add green onion at the end and turn off the heat.

8

Taste and adjust the seasoning with salt if needed.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 10g
    Proteína
  • 15g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.