Soybean Pulp Kalguksu recipe - ingredients, nutrition and when to eat it
This hearty bowl of soybean pulp kalguksu is made with chewy knife-cut noodles and kimchi in a rich, nutty soybean pulp broth.
This hearty bowl of soybean pulp kalguksu is made with chewy knife-cut noodles and kimchi in a rich, nutty soybean pulp broth. The savory broth pairs well with kimchi's tangy, full flavor, making it a good fit for lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Nutrition (per 761g serving): 447.4 kcal · protein 20g · carbohydrate 65g · fat 11.2g · sodium 855.2mg
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: If the kimchi is salty, taste the broth at the end and add salt a little at a time as needed.
Tips: Soybean pulp can stick to the bottom of the pot, so stir it once or twice as it simmers.
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)
- Soy pulp — 150 g
- Boiled knife-cut noodles — 180 g
- Napa cabbage kimchi — 50 g
- Dried anchovies — 5 g
- Green onion — 15 g
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Salt — 1 g
- Water — 350 ml