Napa Cabbage and Doenjang Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This hearty noodle soup is made with napa cabbage, doenjang (Korean soybean paste), and knife-cut noodles.
This hearty noodle soup is made with napa cabbage, doenjang (Korean soybean paste), and knife-cut noodles. The cabbage’s gentle sweetness pairs with the deep flavor of the doenjang, making it a comforting lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Nutrition (per 930g serving): 333 kcal · protein 16g · carbohydrate 61.2g · fat 2.6g · sodium 1136.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Doenjang can vary in saltiness by brand, so start with a little less, taste the broth, and add more as needed.
Tips: Add the thick cabbage stems first, then the leaves along with the noodles so everything cooks evenly.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 180 g
- Napa cabbage — 2 sheet
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 6 pc
- Kombu — 1 sheet
- Scallion — 0.3 pc
- Garlic — 1 clove
- Water — 600 ml