Ingredients with Measurements:
- 2 packs of ramen noodles
- 4 cups of chicken or vegetable broth
- 1/2 cup of Baekseju (Korean rice wine)
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced green onions
- 2 boiled eggs, sliced
- 1/4 cup of roasted seaweed, crumbled
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Ladle
- Chopping board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the Baekseju, soy sauce, sesame oil, garlic, and ginger. Mix well and set aside.
2. In a large pot, bring the chicken or vegetable broth to a boil. Add the sliced shiitake mushrooms and carrots. Cook for 5 minutes.
3. Add the ramen noodles to the pot and cook for 3 minutes or until tender.
4. Pour the Baekseju mixture into the pot and stir well. Cook for another 2 minutes.
5. Add the sliced green onions and season with salt and pepper to taste.
6. Ladle the Baekseju Ramen into bowls. Top with sliced boiled eggs and crumbled roasted seaweed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Baekseju can be substituted with sake or rice wine vinegar.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Carrots can be substituted with any other type of vegetable.
Variations:
- Add sliced pork or chicken for a meatier version.
- Use udon noodles instead of ramen noodles.
- Add chili flakes for a spicier version.
Tips and tricks:
- To make the ramen noodles more flavorful, cook them in the broth instead of boiling them separately.
- To make the broth richer, add a tablespoon of miso paste.
- To make the boiled eggs easier to slice, chill them in ice water before peeling.
Storage instructions:
Refrigerate the leftover Baekseju Ramen in an airtight container for up to 3 days.
Reheating instructions:
Reheat the Baekseju Ramen in a pot over medium heat until heated through.
Presentation ideas:
Serve the Baekseju Ramen in deep bowls with the sliced boiled eggs and crumbled roasted seaweed on top.
Garnishes:
Garnish with sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
Pair with a cold glass of Baekseju or any other type of Korean rice wine.
Suggested side dishes:
Serve with kimchi, pickled vegetables, or a side of steamed rice.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the noodles are too soft, cook them for a shorter time.
Food safety advice:
Make sure to cook the ramen noodles and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Baekseju is a traditional Korean rice wine that is made by fermenting rice with herbs and other ingredients. It is often used in cooking and is known for its sweet and spicy flavor.
Flavor profiles:
Baekseju Ramen is a savory and slightly sweet dish with a hint of spice from the ginger and garlic. The broth is rich and flavorful, and the noodles are tender and chewy.
Serving suggestions:
Serve the Baekseju Ramen as a main dish for lunch or dinner.
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Region: Korean