The Korean Cookbook/Judy Hyun 1993

Turnip Soup with Brown Sauce (Mu Daenchang Kuk)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 pound lean beef (shoulder, chuck or flank) 1 cup sliced Chinese turnip 1/4 cup daenchang
4 cups beef stock



1 Shred the beef into 2-inch lengths. Slice the turnip thin into 2-inch lengths.
2 Mix the daenchang and the stock in a cooking pot. Add the meat and bring the stock to a boil. Skim off the froth, add the turnip slices and continue cooking for 30 minutes.

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