Spring Cabbage and Doenjang Noodles recipe - ingredients, nutrition and when to eat it
Tender spring cabbage simmered in savory doenjang broth, served with thin wheat noodles.
Tender spring cabbage simmered in savory doenjang broth, served with thin wheat noodles. The rich flavor of doenjang pairs with the cabbage’s gentle sweetness, making this a comforting lunch or dinner on a chilly day.
Vegetables · 20 minutes to cook
Nutrition (per 721g serving): 373.1 kcal · protein 16.5g · carbohydrate 69.6g · fat 2.8g · sodium 2049.5mg
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: Whisk the doenjang through a sieve for a smoother, more even broth.
Tips: Thin wheat noodles soften quickly, so add them just before serving.
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Ingredients (1 serving)
- Spring cabbage — 100 g
- Dried thin wheat noodles — 80 g
- Doenjang — 1 Tbsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Garlic — 1 pc
- Green onion — 10 g
- Water — 500 ml