Deungchon Knife-cut Noodle Soup 2

Name: Deungchon Knife-cut Noodle Soup 2
Yield: 651 g
Ingredients: Water Parsley (fresh) 100 g; Soybean Noodle 150 g; Beef Brisket 200 g; Oyster Mushroom 150 g; Minced Garlic 5 teaspoon; Anchovy Fish Sauce 3 g; Soy Sauce 15 tablespoon; Traditional Soybean Paste 7 g; Red Pepper Powder 6 spoon; Zero Gochujang 10 g; Cheongyang Chili Pepper 5 g

428 kcal

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Ingredients

Main ingredients

Water Parsley (fresh) 100 g
Soybean Noodle 150 g
Beef Brisket 200 g
Oyster Mushroom 150 g

Seasonings/Sauce

Minced Garlic 5 teaspoon
Anchovy Fish Sauce 3 g
Soy Sauce 15 tablespoon
Traditional Soybean Paste 7 g
Red Pepper Powder 6 spoon
Zero Gochujang 10 g
Cheongyang Chili Pepper 5 g

Nutrition summary

Carbohydrates 30.62 g 27%

Protein 53.14 g 47%

Fat 12.89 g 26%

Serving size 651g

Cooking steps

1

Boil broth with soybean paste and anchovies.
2

Prepare vegetables such as napa cabbage, mushrooms, and zucchini.
3

Add the prepared vegetables and clams to the broth and bring to a boil.
4

Add knife-cut noodles and cook until the noodles are done.
5

Season to taste and finish by adding green onions and chili peppers.

Deungchon Knife-cut Noodle Soup 2

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