Ingredients with Measurements:
- 2 cups buckwheat noodles
- 1 small zucchini, julienned
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 2 green onions, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 2 cups water
- 1/4 cup chopped peanuts (optional)
- 1 tablespoon sesame seeds (optional)
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the buckwheat noodles and cook for 5-7 minutes or until tender. Drain in a colander and rinse under cold water.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, gochujang, and garlic until well combined.
3. Add the julienned zucchini, cucumber, and carrot to the mixing bowl and toss to coat the vegetables in the sauce.
4. Divide the cooked noodles into serving bowls.
5. Pour the vegetable mixture over the noodles.
6. Pour 2 cups of water into the mixing bowl and stir to combine with any remaining sauce.
7. Pour the water and sauce mixture over the noodles and vegetables.
8. Top with chopped peanuts and sesame seeds, if desired.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 7g
- Carbohydrates: 50g
- Protein: 8g
- Fiber: 4g
- Sugar: 10g
- Sodium: 1050mg
Substitutions for ingredients:
- Buckwheat noodles can be substituted with any other type of noodles.
- Zucchini, cucumber, and carrot can be substituted with any other vegetables of your choice.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Gochujang can be substituted with any other chili paste or hot sauce.
Variations:
- Add sliced mushrooms or bell peppers to the vegetable mixture.
- Top with sliced boiled egg or grilled chicken for added protein.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Rinse the cooked noodles under cold water to prevent them from sticking together.
- Use a mandoline or vegetable peeler to easily julienne the vegetables.
- Make the sauce ahead of time and store in the refrigerator for up to a week.
Storage instructions:
- Store any leftover noodles and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the noodles and vegetables for 1-2 minutes or until heated through.
Presentation ideas:
- Serve in individual bowls and garnish with chopped peanuts and sesame seeds.
Garnishes:
- Chopped peanuts and sesame seeds
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the noodles are too sticky, rinse them under cold water again.
Food safety advice:
- Make sure to rinse the vegetables thoroughly before julienning them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Makguksu is a traditional Korean dish made with buckwheat noodles and served cold with a spicy sauce.
Flavor profiles:
- Salty, sweet, spicy, nutty
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean