Kimchi and Soybean Pulp Noodles recipe - ingredients, nutrition and when to eat it
This noodle dish pairs chewy noodles with the tangy flavor of aged kimchi and a rich, hearty soybean pulp broth. It makes a warming bowl for a chilly evening.
Noodles · 25 minutes to cook
Nutrition (per 832g serving): 421.3 kcal · protein 20.5g · carbohydrate 59.1g · fat 11.1g · sodium 1600.6mg
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: After adding the soybean pulp, simmer over low heat and stir often so it doesn’t stick to the bottom.
Tips: If the aged kimchi is quite salty, taste the broth at the end and add salt a little at a time.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Soy pulp — 150 g
- Aged napa cabbage kimchi — 70 g
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Dried anchovies — 5 g
- Water — 400 ml
- Sesame oil — 1 tsp
- Salt — 0.5 tsp