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Ингредиенты
- 1/4 lb lean beef (shoulder flank or possibly round)
- 2 c. cut Chinese cabbage
- 1/4 c. daenchang
- 4 c. beef stock
Инструкции
- Shred the beef into 2-inch lengths. Wash the cabbage leaves and slice across them at 1-inch intervals.
- Mix the daenchang and the stock in a cooking pot. Add in the meat and bring the stock to a boil. Skim off the froth, then add in the Chinese cabbage and continue cooking for 10 min.
- Variations: For a rich cabbage soup, follow the procedure for rich soups. Shred the beef, cut the cabbage and heat 1 Tbsp. sesame oil in a pot. Brown the meat and cabbage briefly, then add in the stock and daenchang.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 44 | 54% |
| Total Fat 4.84g | 6% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.27g | |
| Cholesterol 19mg | 6% |
| Sodium 821mg | 34% |
| Potassium 291mg | 8% |
| Total Carbs 0.77g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.36g | 0% |
| Protein 8.47g | 14% |
