Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 2 cups kimchi, chopped
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tbsp. gochujang (Korean chili paste)
- 2 tbsp. soy sauce
- 2 tbsp. sugar
- 1 tbsp. sesame oil
- 8 oz. dried raengmyeon noodles
- 4 cups water
- 4 cups chicken broth
- 2 boiled eggs, halved
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup roasted sesame seeds
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine sliced pork belly, chopped kimchi, sliced onion, minced garlic, gochujang, soy sauce, sugar, and sesame oil. Mix well and let marinate for at least 30 minutes.
2. In a large pot, bring 4 cups of water and 4 cups of chicken broth to a boil. Add the marinated pork and kimchi mixture and let simmer for 20 minutes.
3. While the pork and kimchi are simmering, cook the raengmyeon noodles according to package instructions. Drain and rinse with cold water.
4. To serve, divide the cooked noodles into four bowls. Ladle the pork and kimchi mixture over the noodles. Top with boiled egg halves, sliced green onions, chopped cilantro, and roasted sesame seeds.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Simmer on medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 35g
Carbohydrates: 50g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Raengmyeon noodles can be substituted with any other type of Korean noodles.
Variations:
- Add sliced mushrooms or other vegetables to the pork and kimchi mixture.
- Use a different type of broth, such as beef or vegetable broth.
- Add more or less gochujang depending on your preferred level of spiciness.
Tips and tricks:
- Make sure to let the pork and kimchi marinate for at least 30 minutes to allow the flavors to develop.
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Top with additional sliced chili peppers for extra heat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the toppings arranged neatly on top.
Garnishes:
Roasted sesame seeds, sliced green onions, chopped cilantro
Pairings:
Kimchi-Pork Raengmyeon pairs well with a cold glass of Korean beer or soju.
Suggested side dishes:
- Korean-style pickled vegetables
- Steamed rice
- Korean-style fried chicken
Troubleshooting advice:
- If the broth is too spicy, add more water or chicken broth to dilute the spiciness.
- If the noodles are too soft, cook for a shorter amount of time.
Food safety advice:
Make sure to cook the pork thoroughly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Raengmyeon is a Korean noodle dish that originated in the northern regions of Korea. It is traditionally served cold with a spicy broth made from beef or dongchimi (radish water kimchi).
Flavor profiles:
Kimchi-Pork Raengmyeon is a spicy and savory dish with a slightly sour and tangy flavor from the kimchi.
Serving suggestions:
Serve with a side of steamed rice and Korean-style pickled vegetables for a complete meal.
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