Ingredients with Measurements:
- 2 packs of ramen noodles
- 1 cup of cheonggukjang (fermented soybean paste)
- 4 cups of water
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 2 green onions, chopped
- 2 eggs, boiled and sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing spoon
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the chopped onion, minced garlic, sesame oil, soy sauce, and gochugaru to the pot.
3. Stir in the cheonggukjang and let it dissolve into the broth.
4. Reduce the heat to medium-low and let the broth simmer for 10 minutes.
5. While the broth is simmering, cook the ramen noodles according to the package instructions.
6. Once the noodles are cooked, drain them and set them aside.
7. Divide the cooked noodles into serving bowls.
8. Pour the cheonggukjang broth over the noodles.
9. Garnish with chopped green onions and sliced boiled eggs.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Protein: 15g
Carbohydrates: 60g
Fiber: 4g
Sugar: 4g
Sodium: 1000mg
Substitutions for ingredients:
- Instead of cheonggukjang, you can use miso paste.
- If you don't have gochugaru, you can use red pepper flakes or cayenne pepper.
Variations:
- Add sliced mushrooms to the broth for extra flavor.
- Use udon noodles instead of ramen noodles.
- Add cooked chicken or beef to the broth for a protein boost.
Tips and tricks:
- Make sure to dissolve the cheonggukjang completely into the broth to avoid any lumps.
- Adjust the amount of gochugaru to your desired level of spiciness.
- For a vegetarian version, use vegetable broth instead of water.
Storage instructions:
Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and noodles separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Cheonggukjang Ramen in individual bowls and garnish with chopped green onions and sliced boiled eggs.
Garnishes:
Chopped green onions and sliced boiled eggs.
Pairings:
Serve with a side of kimchi and pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the broth is too thick, add more water to thin it out.
- If the broth is too thin, add more cheonggukjang to thicken it.
Food safety advice:
Make sure to cook the noodles and eggs thoroughly to avoid any foodborne illnesses.
Food history:
Cheonggukjang is a traditional Korean fermented soybean paste that has been consumed for centuries.
Flavor profiles:
The Cheonggukjang Ramen has a rich and savory flavor with a spicy kick from the gochugaru.
Serving suggestions:
Serve the Cheonggukjang Ramen hot and enjoy as a comforting and satisfying meal.
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Region: Korean