I added pear juice to the dongchimi soup to make it more refreshing.
Calories
91kcal
Carbs
20.5g
Protein
1.5g
Fat
0.4g
Sodium
89.5mg
Ingredients
Main
Others
Shirataki Noodles(100g), Radish(20g), Vinegar(10g), Salt(0.2g), Sugar(10g) Red Bell Pepper(20g), Cucumber(20g), Korean Pear(20g), Egg(30g) - Broth : Watery Radish Kimchi Broth(200g), Pear Juice(10g), Red Vinegar Drink(20g) Sugar(10g), Mustard(5g), Vinegar(10g)
Finding these ingredients in the US
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Korean PearKorean pears are at Asian markets and many supermarkets in fall. For marinades, a Bosc pear with a little sugar works.
Nutrition Facts
Per 100g of main ingredientsRadish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Red Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Korean Pear
- Contains natural sugars (8.3g) — provides quick energy for daily activities
- Contains dietary fiber (1.1g) — can support digestion and help you feel full
Egg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
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.
🔍Blanch the konjac in boiling water.
🔍Rinse the blanched konjac in cold water and drain in a sieve.
🔍Slice the radish thin and add to vinegar, salt, and sugar to make kimchi.
🔍Cut the bell pepper into 5cm lengths, and thinly slice the Korean pear and cucumber the same length, lightly pickling the cucumber.
🔍Boil the egg, peel, and cut with thread.
🔍Mix Korean pear juice, red vinegar, sugar, mustard, and vinegar into the watery radish kimchi brine. Place konjac noodles in a bowl, top with radish kimchi (③) and the prepared vegetables (④), add boiled egg (⑤), and gently pour in the broth to finish.