Ingredients with Measurements:
- 1 package of dried udon noodles (8 oz)
- 2 cups of Baek-Kimchi (white kimchi), chopped
- 1 cup of thinly sliced carrots
- 1 cup of thinly sliced cucumber
- 1 cup of thinly sliced green onions
- 1/4 cup of toasted sesame seeds
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of grated ginger
- 1 clove of garlic, minced
- 4 cups of vegetable broth
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large bowl for mixing ingredients
- Serving bowls
Step-by-step instructions:
1. Cook the udon noodles according to the package instructions. Drain and rinse under cold water.
2. In a large bowl, mix together the chopped Baek-Kimchi, sliced carrots, sliced cucumber, sliced green onions, toasted sesame seeds, and chopped cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, honey, rice vinegar, gochujang, grated ginger, and minced garlic.
4. Pour the vegetable broth into a large pot and bring to a boil.
5. Add the cooked udon noodles to the pot and let them heat up in the broth for 1-2 minutes.
6. Divide the noodle and broth mixture among serving bowls.
7. Pour the sauce over the noodle and broth mixture in each bowl.
8. Top each bowl with the Baek-Kimchi and vegetable mixture.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Broth should be brought to a boil.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 55g
Protein: 12g
Sodium: 1200mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Udon noodles can be substituted with soba noodles or rice noodles.
- Baek-Kimchi can be substituted with regular kimchi.
- Carrots, cucumber, and green onions can be substituted with other vegetables such as bell peppers, snap peas, or bean sprouts.
- Honey can be substituted with maple syrup or agave nectar.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add cooked chicken or tofu for extra protein.
- Use beef or chicken broth instead of vegetable broth.
- Add a boiled egg on top of each bowl for extra flavor and protein.
Tips and tricks:
- Rinse the cooked noodles under cold water to prevent them from sticking together.
- Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant.
- Make the sauce ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl and garnish with extra sesame seeds and cilantro.
Garnishes:
Extra sesame seeds and cilantro.
Pairings:
Serve with a side of steamed vegetables or a small salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
- If the broth is too salty, dilute it with water or add more vegetables.
- If the sauce is too spicy, add more honey or rice vinegar to balance the flavors.
Food safety advice:
Make sure to cook the noodles and broth thoroughly to prevent any foodborne illnesses.
Food history:
Baek-Kimchi is a type of kimchi that is made without chili peppers. It originated in the northern regions of Korea where chili peppers were not readily available.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spice from the gochujang.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Korean