Naengi Doenjang Kalguksu (Knife-Cut Noodle Soup with Shepherd's Purse) recipe - ingredients, nutrition and when to eat it
Naengi Doenjang Kalguksu is made by simmering knife-cut noodles with spring shepherd's purse in a doenjang broth.
Naengi Doenjang Kalguksu is made by simmering knife-cut noodles with spring shepherd's purse in a doenjang broth. Its savory broth carries the herb's fresh aroma, making it a lovely lunch or dinner on a chilly spring day.
Noodles · 25 minutes to cook
Nutrition (per 885.5g serving): 392.7 kcal · protein 18.6g · carbohydrate 71.1g · fat 2.6g · sodium 1208.2mg
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 shepherd's purse roots are thick, split them lengthwise once before washing to remove the dirt more easily.
Tips: Doenjang varies in saltiness, so don't add too much at first; adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked kalguksu noodles (Korean knife-cut noodles) — 180 g
- Shepherd’s purse — 50 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Clam meat — 50 g
- Potato — 0.5 pc
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Water — 500 ml