You can consume less sodium by using low-salt soybean paste. Soybean powder and vinegar added a nutty, sweet and sour flavor.
Calories
30kcal
Carbs
1.12g
Protein
0.73g
Fat
0.6g
Sodium
69.4mg
Ingredients
Main
Others
Ingredients Bonito Flakes(5g), Cucumber(5g), Perilla Leaf(1g) Broth, Radish(50g), Kelp(1g), Green Onion(10g), Water(500g) Doenjang Seasoning, Bean Powder(1g), Sugar(1.5g), Vinegar(2g), Chopped Green Onion(0.5g), Chopped Garlic(0.5g) Chopped Onion(0.5g), Chopped Cheongyang Chili(1g), Low-sodium Doenjang(1g), Sesame Oil(3g)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- Low-sodium DoenjangKorean soybean paste, at Korean markets or online. Miso is milder and sweeter — workable in a pinch, but use a little more.
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
Nutrition Facts
Per 100g of main ingredientsCucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Green Onion
- Contains iron (0.82mg) — helps your blood carry oxygen
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add the broth ingredients to the pot and boil for 20 minutes, turn off the heat, add bonito flakes and steep for 10 minutes, strain through a sieve, and chill.
🔍Make the soybean paste seasoning.
🔍Julienne the cucumber and perilla leaf.
🔍Dissolve soybean paste seasoning into the cooled broth.
🔍Top with julienned cucumber and perilla leaf to finish.