Ingredients with Measurements:
- 2 cups buckwheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 2 cups water
- 4 packs of ramen noodles
- 1 cucumber, julienned
- 1/2 cup thinly sliced scallions
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 2 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes
- 4 boiled eggs, halved
- 1/2 cup kimchi
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Large pot
- Colander
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt. Gradually add water while stirring until the dough comes together.
2. Knead the dough for 5-10 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
3. On a floured surface, roll out the dough into thin sheets. Cut the sheets into thin noodles.
4. Bring a large pot of water to a boil. Add the noodles and cook for 3-4 minutes until tender. Drain in a colander and rinse with cold water.
5. Cook the ramen noodles according to the package instructions. Drain and rinse with cold water.
6. In a small mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, sugar, garlic, sesame seeds, and red pepper flakes.
7. In a large mixing bowl, combine the cooked buckwheat noodles, ramen noodles, cucumber, scallions, and the gochujang sauce. Toss to combine.
8. Serve the makguksu with ramen noodles in bowls, topped with boiled eggs and kimchi.
- Time:
Preparation time: 45 minutes
- Cooking time: 10 minutes
Temperature:
- Boil water for noodles
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 9g
- Carbohydrates: 98g
- Protein: 20g
Substitutions for ingredients:
- Buckwheat flour can be substituted with wheat flour or rice flour.
- Ramen noodles can be substituted with udon noodles or soba noodles.
- Cucumber can be substituted with zucchini or carrots.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced beef or chicken for a protein boost.
- Use different vegetables such as bell peppers or bean sprouts.
- Add peanuts or cashews for crunch.
Tips and tricks:
- Make sure to knead the dough well to ensure a smooth texture.
- Rinse the noodles with cold water to prevent them from sticking together.
- Adjust the amount of gochujang and red pepper flakes 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 in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a halved boiled egg on top.
- Garnish with sliced scallions and sesame seeds.
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Serve with a side of kimchi or pickled vegetables.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the noodles are too sticky, rinse with cold water.
Food safety advice:
- Make sure to cook the noodles thoroughly to prevent any foodborne illnesses.
Food history:
- Makguksu is a traditional Korean dish made with buckwheat noodles.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean