Ingredients with Measurements:
- 2 cups buckwheat noodles
- 1 cup shredded cheddar cheese
- 1/2 cup sliced green onions
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 4 cups water
- Ice cubes
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Bring 4 cups of water to a boil in a large pot. Add the buckwheat noodles and cook for 6-8 minutes or until tender. Drain the noodles in a colander and rinse them under cold running water until they are cool.
2. In a mixing bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, gochujang, minced garlic, and black pepper. Whisk the ingredients together until the sugar has dissolved.
3. Add the cooked and cooled buckwheat noodles to the mixing bowl with the sauce. Toss the noodles until they are evenly coated with the sauce.
4. Add ice cubes to the serving bowls to keep them cold. Divide the noodles among the bowls.
5. Sprinkle the shredded cheddar cheese and sliced green onions over the top of the noodles.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Not applicable
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 14g
Carbohydrates per serving: 44g
Protein per serving: 12g
Substitutions for ingredients:
- Buckwheat noodles can be substituted with soba noodles or spaghetti.
- Cheddar cheese can be substituted with any type of shredded cheese.
- Green onions can be substituted with sliced scallions or chopped cilantro.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced cucumbers, carrots, or radishes for extra crunch.
- Use chicken or beef broth instead of water for a richer flavor.
- Add cooked shrimp or sliced beef for extra protein.
Tips and tricks:
- Rinse the noodles under cold running water to prevent them from sticking together.
- Use a mixture of hot and cold water to cook the noodles for a better texture.
- Adjust the amount of gochujang to your liking for spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in individual bowls and garnish with extra sliced green onions and shredded cheese.
Garnishes:
Sliced green onions, chopped cilantro, sesame seeds, sliced cucumbers, sliced radishes.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, Korean fried chicken, stir-fried vegetables.
Troubleshooting advice:
If the noodles are too sticky, rinse them under cold running water until they are separated.
Food safety advice:
Make sure to cook the noodles thoroughly to prevent any foodborne illnesses.
Food history:
Makguksu is a traditional Korean noodle dish made with buckwheat noodles.
Flavor profiles:
Salty, sweet, spicy, tangy, nutty.
Serving suggestions:
Serve the noodles cold for a refreshing summer dish.
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Region: Korean