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Try our Korean noodles (doenjang udong), then try Bibigo's bo-saam pork belly, Korean slow-roast shoulder of pork or Korean-style ramen.

Used both as an ingredient to cook with and raw as a condiment, doenjang tastes quite salty and earthy while its pungent smell carries deeply complex flavour profiles that add depth and lingering umami to anything it touches. Paired with humble everyday brassica handled with a touch of love and care, the sweetness of cabbage yields a soothing soup that comforts. I love it with freezer stash udon noodles thrown in to make it a filling meal. Napa cabbage naturally has a high water content so cooking without water with the lid on at the beginning really helps to concentrate the flavour for the soup.

Found right next to gochujang in Korean supermarkets, doenjang usually comes in a brown tub. Otherwise, Japanese red miso makes a good substitute. Yondu is a vegan multi-purpose seasoning sauce made from fermented soybeans blended with vegetables. It can be found in Korean supermarkets and is also available in some online ESEA grocers.

Su Scott is an award-winning cook and food writer based in London. Her recipes are influenced by her childhood in Korea as well as her time living in the UK. She is the author of two cookery books, Rice Table and Pocha, and has contributed to numerous publications. Listen to her on the podcast, available on Spotify, Acast and Apple. @suscottfood

Korean noodles (doenjang udong) recipe

  • 650g Napa cabbage
    sliced into 1cm-thick pieces
  • 2 tbsp fish sauce
  • 2 tbsp mirin
  • 3 garlic cloves
    minced
  • 2 tbsp Yondu seasoning sauce
  • 2 tbsp doenjang (Korean fermented bean paste)
  • 4 servings of frozen udon noodles
  • 2 spring onions
    thinly sliced
  • pinch of gochugaru (Korean red pepper flakes)
    optional

Nutrition: per serving

  • kcal188
  • fat2g
  • saturates0.2g
  • carbs34g
  • sugars4g
  • fibre2g
  • protein8g
  • salt3.6g
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Method

  • step 1

    Put the cabbage, fish sauce and mirin into a heavy-based lidded pan that is large enough to fit the noodles. Simmer over a low-medium heat for 10 mins with the lid on – you should notice the cabbage is softened and the moisture is extracted.

  • step 2

    Stir in the garlic, seasoning sauce, doenjang and 1.2 litres of water. Bring to the boil, then simmer for 25 mins over a low heat with the lid on.

  • step 3

    Check for seasoning and adjust with a pinch of sea salt flakes if needed. Increase the heat and stir in the udon. Let them cook for a minute or until the noodles are done according to pack instructions.

  • step 4

    Divide the noodles and soup between four deep bowls. Garnish with the spring onions and a pinch of gochugaru, if using, right before serving.

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Authors

Su Scott
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