Ingredients with Measurements:
- 1 pound of dried wheat flour noodles
- 2 cups of kimchi, chopped
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 4 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large skillet or wok for stir-frying kimchi and vegetables
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dried wheat flour noodles and cook for 5-7 minutes, or until tender. Drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and minced garlic, and stir-fry for 1-2 minutes, or until fragrant.
3. Add the chopped kimchi to the skillet and stir-fry for another 2-3 minutes, or until the kimchi is heated through and slightly softened.
4. Pour 4 cups of water into the skillet, along with the soy sauce and gochujang. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes.
5. Add the cooked noodles to the skillet, along with the sesame oil and sliced green onions. Toss everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
6. Season the dish with salt and pepper to taste. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for stir-frying
- Boiling water for cooking noodles
- Simmering heat for the sauce
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 400
- Fat: 8g
- Carbohydrates: 70g
- Protein: 12g
- Sodium: 800mg
- Fiber: 5g
Substitutions for ingredients:
- Dried wheat flour noodles can be substituted with any type of noodles, such as udon or soba.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced beef or pork to the dish for extra protein.
- Use vegetable broth instead of water for a richer flavor.
- Add sliced mushrooms or bell peppers for extra vegetables.
Tips and tricks:
- Rinse the noodles under cold water after cooking to prevent them from sticking together.
- Use a non-stick skillet or wok to prevent the noodles from sticking to the bottom.
- 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 a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish in individual bowls, garnished with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice and Korean-style pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean-style pickled vegetables
- Miso soup
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to the skillet.
- If the dish is too spicy, add a dollop of sour cream or plain yogurt to balance out the heat.
Food safety advice:
- Make sure to cook the noodles and kimchi to a safe temperature to prevent foodborne illness.
Food history:
- Geonjin guksu is a traditional Korean noodle dish that originated in the city of Geonjin. It is typically made with fresh, handmade noodles and a variety of vegetables and meats.
Flavor profiles:
- This dish is spicy, tangy, and slightly sweet, with a rich umami flavor from the kimchi and soy sauce.
Serving suggestions:
- Serve the dish hot, with a side of steamed rice and Korean-style pickled vegetables.
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Region: Korean