Ingredients with Measurements:
- 4 cups chicken broth
- 2 cups water
- 2 cups chopped kimchi
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 8 ounces sliced mushrooms
- 8 ounces sliced beef
- 8 ounces udon noodles
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium-high heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.
2. Add sliced mushrooms and beef. Cook until the beef is browned.
3. Add chicken broth, water, chopped kimchi, gochujang, soy sauce, and sesame oil. Stir well and bring to a boil.
4. Reduce heat to low and let the soup simmer for 10-15 minutes.
5. Add udon noodles and cook for 5-7 minutes or until tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Udon noodles can be substituted with ramen noodles or rice noodles.
- Beef can be substituted with chicken or tofu.
Variations:
- Add sliced carrots, bell peppers, or bok choy for more vegetables.
- Use shrimp instead of beef for a seafood version.
- Make it vegetarian by using vegetable broth and omitting the beef.
Tips and tricks:
- Use fresh kimchi for the best flavor.
- Adjust the amount of gochujang according to your spice preference.
- Cook the noodles separately and add them to the soup just before serving to prevent them from getting too soft.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with sliced green onions and a sprinkle of sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, chopped cilantro, sliced jalapeños
Pairings:
Kimchi fried rice, Korean BBQ beef, steamed dumplings
Suggested side dishes:
Kimchi pancakes, Korean-style pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth or water to dilute the heat.
- If the soup is too sour, add a pinch of sugar to balance the acidity.
Food safety advice:
Make sure to cook the beef and noodles thoroughly to prevent foodborne illness.
Food history:
Kimchi noodle soup is a popular Korean dish that combines two staple ingredients in Korean cuisine: kimchi and noodles.
Flavor profiles:
Savory, spicy, tangy, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean