Kimchi Knife-Cut Noodle Soup recipe - ingredients, nutrition and when to eat it
This knife-cut noodle soup combines the tanginess of kimchi with the savory flavor of anchovy stock.
This knife-cut noodle soup combines the tanginess of kimchi with the savory flavor of anchovy stock. It’s warming and filling for lunch on a cold day or dinner when you want something hearty and spicy.
Noodles · 25 minutes to cook
Nutrition (per 827g serving): 342.6 kcal · protein 14.6g · carbohydrate 66.2g · fat 1.9g · sodium 978.9mg
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 one tablespoon of kimchi juice for a more pronounced tangy flavor and color.
Tips: Add cooked knife-cut noodles at the end so the broth doesn’t become too thick.
Tips: Removing the heads and innards from the anchovies gives the broth a cleaner flavor.
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Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Napa cabbage kimchi — 80 g
- Cooked knife-cut noodles — 180 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 pc
- Korean red pepper flakes — 0.5 Tbsp
- Salt — 0.2 tsp