Kalguksu with Spring Cabbage and Soybean Paste recipe - ingredients, nutrition and when to eat it
This noodle soup is made by stirring soybean paste into anchovy broth, then simmering it with spring cabbage and kalguksu noodles.
This noodle soup is made by stirring soybean paste into anchovy broth, then simmering it with spring cabbage and kalguksu noodles. The savory broth, tender noodles, and crisp spring cabbage go especially well for lunch or dinner on a breezy spring day.
Noodles · 25 minutes to cook
Nutrition (per 810g serving): 336.4 kcal · protein 16.1g · carbohydrate 61.8g · fat 2.6g · sodium 1152.5mg
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: Rather than adding the soybean paste all at once, dissolve it through a sieve into the broth for a smoother soup.
Tips: Avoid simmering the spring cabbage for too long so the stems stay crisp.
Tips: If using fresh kalguksu noodles instead of cooked noodles, lightly shake off the flour and follow the package directions for cooking time.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 180 g
- Bomdong cabbage — 80 g
- Doenjang (Korean fermented soybean paste) — 1 Tbsp
- Dried anchovies — 8 g
- Kombu — 4 g
- Scallion — 15 g
- Garlic — 1 tsp
- Water — 500 ml