Haejangguk Bap

Haejangguk Bap is a comforting Korean rice dish that combines hearty beef broth with flavorful vegetables, making it a nourishing meal perfect for any time of the day. The dish is inspired by traditional hangover soup, but here, it's adapted to be Paleo-friendly by omitting grains and focusing on nutrient-dense ingredients.

Ingredients

• Beef broth - 500 ml
• Shredded beef (preferably brisket) - 150 g
• Mushrooms (shiitake or enoki) - 100 g
• Korean radish (mu), diced - 100 g
• Spinach - 100 g
• Garlic, minced - 2 cloves
• Ginger, minced - 1 tsp
• Green onions, chopped - 2 stalks
• Coconut aminos - 2 tbsp
• Sesame oil - 1 tbsp
• Black pepper - to taste
• Sea salt - to taste
• Water - 1 liter

Steps

1. In a large pot, bring the beef broth and 1 liter of water to a boil.
2. Add the shredded beef, diced Korean radish, minced garlic, and minced ginger to the pot. Reduce heat and let it simmer for about 15 minutes.
3. Stir in the mushrooms and spinach, cooking for an additional 5 minutes until the vegetables are tender.
4. Season the soup with coconut aminos, sesame oil, black pepper, and sea salt to taste.
5. Serve the soup hot, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 1 L

Health Benefits

• Rich in protein for muscle repair and growth.
• Contains garlic and ginger, which are known for their anti-inflammatory properties.

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