Ingredients with Measurements:
- 2 cups of kimchi
- 4 cups of beef broth
- 2 tablespoons of gochujang (Korean chili paste)
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
- 4 servings of raengmyeon noodles
- 4 boiled eggs
- 4 sliced green onions
- 4 sheets of roasted seaweed
Special equipment needed:
- Large pot
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring the beef broth to a boil.
2. Add the kimchi, gochujang, soy sauce, rice vinegar, sugar, and sesame oil to the pot.
3. Reduce the heat to medium and let the soup simmer for 15 minutes.
4. While the soup is simmering, cook the raengmyeon noodles according to the package instructions.
5. Once the noodles are cooked, rinse them under cold water and divide them into four serving bowls.
6. Pour the hot soup over the noodles in each bowl.
7. Top each bowl with a boiled egg, sliced green onions, and a sheet of roasted seaweed.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Soup should be simmered on medium heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 400
Fat: 7g
Carbohydrates: 67g
Protein: 17g
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of beef broth.
- Any type of noodles can be used instead of raengmyeon noodles.
- Scrambled eggs can be used instead of boiled eggs.
Variations:
- Add sliced beef or pork to the soup for extra protein.
- Add sliced mushrooms or tofu for a vegetarian option.
- Add a tablespoon of fish sauce for a more savory flavor.
Tips and tricks:
- Rinse the noodles under cold water to prevent them from sticking together.
- Adjust the amount of gochujang to your desired level of spiciness.
- Use fresh kimchi for the best flavor.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until it is heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with extra sliced green onions and roasted seaweed.
Garnishes:
Sliced green onions and roasted seaweed.
Pairings:
This soup pairs well with a side of steamed rice and a side of Korean-style pickled vegetables.
Suggested side dishes:
Steamed rice and Korean-style pickled vegetables.
Troubleshooting advice:
If the soup is too spicy, add more sugar or rice vinegar to balance out the flavor.
Food safety advice:
Make sure to cook the noodles and eggs thoroughly before serving.
Food history:
Raengmyeon is a Korean cold noodle dish that originated in the northern regions of Korea. It is typically served in the summer months to help cool down from the hot weather.
Flavor profiles:
This soup has a spicy and savory flavor from the kimchi and gochujang, with a hint of sweetness from the sugar.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean