Brisket and Napa Cabbage Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This hearty hot pot style soup simmers brisket, napa cabbage, and knife-cut noodles together in one pot.
This hearty hot pot style soup simmers brisket, napa cabbage, and knife-cut noodles together in one pot. The rich, savory beef and sweet cabbage make a comforting combination. It’s just right for a chilly evening or a lunch when you’re craving something warm and brothy.
Soups & stews · 25 minutes to cook
Tips: If the noodles are heavily dusted with flour, rinse them once separately before adding to keep the broth from getting too thick.
Tips: Brisket releases plenty of fat, so there’s no need to add cooking oil.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 90 g
- Napa cabbage — 120 g
- Cooked kalguksu noodles — 180 g
- Dashi stock — 450 ml
- Green onion — 20 g
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Ground black pepper — 0.2 tsp