Ingredients with Measurements:
- 2 packs of Jjapaguri noodles
- 1 block of firm tofu, cut into small cubes
- 2 cups of fresh spinach leaves
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 1 teaspoon of minced garlic
- 2 cups of water
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Jjapaguri noodles and cook for 3 minutes, stirring occasionally.
2. Drain the noodles in a strainer and rinse them under cold water. Set aside.
3. In a mixing bowl, whisk together the soy sauce, gochujang, honey, sesame oil, and minced garlic.
4. Heat the vegetable oil in a large pan over medium-high heat. Add the cubed tofu and cook for 5 minutes, stirring occasionally, until golden brown.
5. Add the spinach leaves to the pan and cook for 2 minutes, stirring occasionally, until wilted.
6. Add the Jjapaguri noodles to the pan and pour the sauce over them. Add 2 cups of water and stir everything together.
7. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the noodles are fully cooked.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 12g
- Carbohydrates: 54g
- Protein: 14g
- Sodium: 900mg
Substitutions for ingredients:
- Firm tofu can be substituted with any other type of tofu or protein, such as chicken or shrimp.
- Spinach leaves can be substituted with any other leafy green, such as kale or bok choy.
- Gochujang can be substituted with any other chili paste or hot sauce.
Variations:
- Add sliced mushrooms or bell peppers to the pan for extra flavor and texture.
- Use different types of noodles, such as udon or ramen, for a different twist on the dish.
- Add a fried egg on top for a protein boost.
Tips and tricks:
- Rinse the noodles under cold water after cooking to prevent them from sticking together.
- Use a wooden spoon to stir the noodles and sauce together to prevent them from breaking apart.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Jjapaguri in individual bowls, garnished with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions or sesame seeds
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thick, add more water until it reaches your desired consistency.
- If the noodles are too dry, add more sauce or water to the pan.
Food safety advice:
- Make sure to cook the tofu and spinach thoroughly to prevent any foodborne illnesses.
Food history:
- Jjapaguri is a popular Korean dish that originated from the movie "Parasite." It is a combination of two different types of instant noodles, Jjapaghetti and Neoguri.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean