Yukgaejang Kalguksu (spicy beef noodle soup) recipe - ingredients, nutrition and when to eat it
This dish combines knife-cut noodles with a spicy broth simmered with beef, green onions, and fernbrake.
This dish combines knife-cut noodles with a spicy broth simmered with beef, green onions, and fernbrake. It makes a warm and filling lunch or dinner on a cold day.
Noodles · 50 minutes to cook
Nutrition (per 884.5g serving): 554 kcal · protein 24g · carbohydrate 67.2g · fat 19.5g · sodium 1671.4mg
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-fry the red pepper flakes briefly over low heat so they do not burn and release a nutty aroma into the broth.
Tips: Boil the knife-cut noodles separately before adding them to keep the broth from becoming too thick.
Tips: Lightly squeeze out the water from the fernbrake, and cut it into bite-sized pieces if it is long.
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Ingredients (1 serving)
- Beef brisket — 70 g
- Cooked kalguksu noodles (knife-cut noodles) — 200 g
- Blanched bracken fern — 40 g
- Green onion — 40 g
- Garlic — 2 pc
- Red pepper flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Water — 2.5 cup
- Salt — 0.2 tsp
- Ground black pepper — 0.2 tsp