Gochujang Anchovy Noodles recipe - ingredients, nutrition and when to eat it
Gochujang anchovy noodles are made with thin wheat noodles served in anchovy broth with a gochujang sauce on the side.
Gochujang anchovy noodles are made with thin wheat noodles served in anchovy broth with a gochujang sauce on the side. The savory broth goes well with the tangy, spicy sauce. It's a simple bowl for lunch.
Noodles · 20 minutes to cook
Nutrition (per 160g serving): 489.2 kcal · protein 18.9g · carbohydrate 88.6g · fat 5.2g · sodium 2266mg
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: Stir the sauce into the broth a little at a time, adjusting the seasoning and heat to taste.
Tips: Rinse the noodles thoroughly in cold water to keep them springy.
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Ingredients (1 serving)
- Dried somyeon (thin wheat noodles) — 100 g
- Dried anchovies — 10 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Kombu — 1 piece
- Green onion — 10 g
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp