Spring Garlic and Doenjang Noodle Salad recipe - ingredients, nutrition and when to eat it
Spring garlic and doenjang noodle salad pairs spring garlic shoots tossed in a savory soybean paste dressing with noodles.
Spring garlic and doenjang noodle salad pairs spring garlic shoots tossed in a savory soybean paste dressing with noodles. The rich, tangy-salty dressing goes beautifully with the fresh aroma of spring garlic. It’s a lovely choice for lunch or dinner when you want an easy meal.
Vegetables · 15 minutes to cook
Nutrition (per 283g serving): 376.7 kcal · protein 10.6g · carbohydrate 63.9g · fat 8.1g · sodium 1051.7mg
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, so taste the dressing first and adjust the amount.
Tips: To keep the spring garlic fresh and fragrant, toss it with the dressing just before serving.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Spring garlic shoots — 0.5 handful
- Doenjang (Korean soybean paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Plum syrup — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp
- Water — 1 Tbsp