Cheonggukjang Kalguksu (fermented soybean paste noodle soup) recipe - ingredients, nutrition and when to eat it
This warm knife-cut noodle soup combines the savory aroma of cheonggukjang with tofu and zucchini.
This warm knife-cut noodle soup combines the savory aroma of cheonggukjang with tofu and zucchini. It is a comforting choice for a winter lunch or dinner when you are craving a noodle dish with broth, and its deep flavor feels wonderfully home-cooked.
Noodles · 25 minutes to cook
Nutrition (per 865g serving): 431 kcal · protein 21.3g · carbohydrate 71.7g · fat 6.4g · sodium 366.4mg
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: Add the cheonggukjang near the end rather than boiling it hard for a long time so its savory aroma remains.
Tips: The starch from the knife-cut noodles thickens the broth, so boil and rinse the noodles separately before adding them for a cleaner broth.
Tips: Cheonggukjang varies in saltiness by brand, so taste the soup before adding salt little by little.
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Ingredients (1 serving)
- Water — 450 ml
- Dried kelp — 3 g
- Dried anchovies — 5 g
- Cheonggukjang (fermented soybean paste) — 3 Tbsp
- Tofu — 80 g
- Korean zucchini — 60 g
- Green onion — 15 g
- Garlic — 1 pc
- Korean chili flakes — 0.5 tsp
- Boiled kalguksu noodles — 200 g