Soups & Stews
Beef and Radish Soup(소고기 무국)
A savory Korean-style soup of beef and radish simmered with oyster mushrooms, mung bean sprouts, green onion, and low-sodium soy sauce.
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Maesaengi and Soft Tofu Soup매생이순두부탕
Tender maesaengi seaweed, mussels, and soft tofu are simmered in a kelp, anchovy, and barley soybean paste broth.
01
Ingredients
- Green chili pepper5 g Green chili pepper
- Tofu80 g Tofu
- Kelp20 g Kelp
- Dried anchovy60 g Dried anchovy
- Doenjang15 장 Doenjang
02
Instructions
- 1
Wash the maesaengi seaweed and drain it in a sieve.
- 2
Add the kelp, anchovies, and barley soybean paste to 250 g water and prepare the broth.
- 3
When the broth comes to a boil, add the maesaengi, mussels, and soft tofu and cook. Finish by garnishing with the green chili pepper.
Ingredient substitutions
- Green chili pepper
- Use a fresh green pepper with a similar heat level.
- Tofu
- Use the closest available tofu texture. The result may be more fragile or firmer than intended.
- Kelp
- Use a vegetable or anchovy broth when kelp is unavailable.
- Dried anchovy
- Use anchovy broth or a small amount of fish sauce; the result will differ.
- Doenjang
- Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.
Nutrition & source
Nutrition per serving
- Calories
- 10.4
- Protein
- 1.1
- Carbs
- 1.1
- Fat
- 0.2
- Sodium
- 131.8
Source: Food Safety Korea / Ministry of Food and Drug Safety
Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.
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Black Sesame Tofu Rice Soup(흑임자 두부국)
A smooth rice and tofu soup enriched with finely ground toasted black sesame seeds.
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Soups & Stews
Blue Crab and Clam Stew(꽃게바지락찌개)
A savory seafood stew with blue crab, clams, radish, zucchini, bean sprouts, and a lightly seasoned anchovy-kelp broth.
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