Brisket Doenjang Udon recipe - ingredients, nutrition and when to eat it
This warm bowl brings together the rich fat of thinly sliced beef brisket and the savory depth of doenjang with udon noodles.
This warm bowl brings together the rich fat of thinly sliced beef brisket and the savory depth of doenjang with udon noodles. The broth is hearty and the noodles are chewy, making it a filling lunch or dinner.
Noodles · 20 minutes to cook
Nutrition (per 822g serving): 675.2 kcal · protein 22.6g · carbohydrate 61.2g · fat 35.1g · sodium 1137.3mg
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 varies in saltiness by brand. Start with just one tablespoon, taste, then add more if needed.
Tips: Brisket can release a lot of fat if cooked too long. Sear it briefly first, then cook it with the noodles in the broth.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Beef brisket — 80 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Water — 450 ml
- Cooking oil — 1 tsp