Dried Radish Greens, Soybean Paste, Sujebi, and Noodle Soup recipe - ingredients, nutrition and when to eat it
This hearty bowl is made with soybean paste broth, dried radish greens, hand-torn sujebi dough, and noodles.
This hearty bowl is made with soybean paste broth, dried radish greens, hand-torn sujebi dough, and noodles. The savory depth of the soybean paste pairs with the tender greens, making it a good choice for a filling lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 684g serving): 518 kcal · protein 19.9g · carbohydrate 99.1g · fat 3.2g · sodium 1935.3mg
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 dried radish greens are tough, chop the stems a little finer before cooking.
Tips: If the broth reduces too much, add water a little at a time. Soybean paste varies in saltiness, so taste and adjust the seasoning at the end.
Tips: Tear the sujebi dough into thin pieces so they cook in about the same time as the noodles.
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Ingredients (1 serving)
- Dried radish greens — 70 g
- Doenjang — 1 Tbsp
- Thin wheat noodles — 60 g
- Flour — 60 g
- Water — 450 ml
- Kombu — 1 piece
- Dried anchovies — 5 pc
- Scallions — 0.3 pc
- Minced garlic — 0.5 tsp
- Salt — 0.1 tsp