Ingredients with Measurements:
- 8 oz. dried noodles
- 1 cup mulkimchi (water kimchi)
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. sugar
- 1 tbsp. rice vinegar
- 2 cloves garlic, minced
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup roasted peanuts, chopped
Special Equipment Needed:
- Large pot for boiling noodles
- Mixing bowl
- Tongs or chopsticks for stirring noodles
Step-by-Step Instructions:
1. Cook the noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a mixing bowl, combine mulkimchi, soy sauce, sesame oil, gochujang, sugar, rice vinegar, and minced garlic. Mix well.
3. Add the cooked noodles to the bowl and toss until the noodles are coated with the sauce.
4. Add chopped scallions, cilantro, and roasted peanuts to the bowl. Toss again.
5. Serve the mulkimchi noodles immediately, garnished with additional chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 70g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Mulkimchi can be substituted with regular kimchi or pickled vegetables.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked shrimp or chicken to the noodles for extra protein.
- Use different types of noodles, such as udon or soba noodles.
- Add sliced cucumbers or carrots for extra crunch.
Tips and Tricks:
- Rinse the noodles with cold water after cooking to prevent them from sticking together.
- Adjust the amount of gochujang to your desired level of spiciness.
- Use a non-stick pan to roast the peanuts to prevent them from burning.
Storage Instructions:
Leftover mulkimchi noodles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, microwave the noodles for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the mulkimchi noodles in a large bowl or on individual plates. Garnish with additional chopped scallions and cilantro.
Garnishes:
Chopped scallions, cilantro, and roasted peanuts.
Pairings:
Mulkimchi noodles pair well with a cold glass of beer or iced tea.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a simple salad.
Troubleshooting Advice:
If the noodles are too dry, add a splash of water or soy sauce to the bowl and toss again.
Food Safety Advice:
Make sure to store leftover noodles in the refrigerator and consume within 3 days.
Food History:
Mulkimchi is a type of water kimchi that originated in Korea. It is made with radishes, cucumbers, or other vegetables and is typically less spicy than regular kimchi.
Flavor Profiles:
Mulkimchi noodles are sweet, spicy, and tangy, with a crunchy texture from the peanuts and vegetables.
Serving Suggestions:
Serve the noodles as a main dish for lunch or dinner.
Related Categories
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Region: Korean