Asian > Korean > Noodle

Pindae-ttŏk with Ramen Noodles Recipe

Ingredients with Measurements:
- 1 cup of ground peanuts
- 1 cup of glutinous rice flour
- 1/2 cup of sugar
- 1/2 cup of water
- 1 package of ramen noodles
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of gochujang (Korean chili paste)
- 1/4 cup of chopped scallions
- Salt and pepper to taste

Special equipment needed:
- Mixing bowl
- Non-stick skillet
- Large pot for boiling noodles
- Colander

Step-by-step instructions:
1. In a mixing bowl, combine ground peanuts, glutinous rice flour, sugar, and water. Mix well until a dough forms.
2. Divide the dough into small balls and flatten them into patties.
3. Heat a non-stick skillet over medium heat and add vegetable oil.
4. Fry the patties until golden brown on both sides, about 3-4 minutes per side. Set aside.
5. Cook ramen noodles according to package instructions. Drain and set aside.
6. In a small mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, and gochujang.
7. In the same non-stick skillet used to fry the patties, add the cooked ramen noodles and the sauce mixture. Stir until the noodles are coated in the sauce.
8. Serve the Pindae-ttŏk patties on top of the ramen noodles and garnish with chopped scallions.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Non-stick skillet: medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 480
Fat: 22g
Carbohydrates: 59g
Protein: 13g
Sodium: 900mg
Sugar: 16g
Fiber: 4g

Substitutions for ingredients:
- Ground peanuts can be substituted with ground almonds or cashews.
- Glutinous rice flour can be substituted with regular rice flour.
- Gochujang can be substituted with Sriracha or any other chili paste.

Variations:
- Add sliced vegetables such as bell peppers, carrots, or mushrooms to the ramen noodles for extra flavor and nutrition.
- Use different types of noodles such as udon or soba noodles instead of ramen noodles.
- Add a fried egg on top of the dish for extra protein.

Tips and tricks:
- Make sure to use a non-stick skillet to prevent the Pindae-ttŏk patties from sticking to the pan.
- If the dough is too dry, add a little bit more water to make it more pliable.
- The patties can be made ahead of time and stored in the refrigerator until ready to use.

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 stove until heated through.

Presentation ideas:
Serve the dish in a shallow bowl to showcase the noodles and Pindae-ttŏk patties.

Garnishes:
Chopped scallions or cilantro can be used as a garnish.

Pairings:
This dish pairs well with a side of kimchi or pickled vegetables.

Suggested side dishes:
Steamed vegetables or a side salad would complement this dish nicely.

Troubleshooting advice:
If the Pindae-ttŏk patties are too dry, add a little bit more water to the dough. If they are too wet, add a little bit more glutinous rice flour.

Food safety advice:
Make sure to cook the Pindae-ttŏk patties thoroughly to prevent any foodborne illnesses.

Food history:
Pindae-ttŏk is a traditional Korean snack made from ground peanuts and glutinous rice flour. It is often served as a street food in Korea.

Flavor profiles:
This dish has a nutty and slightly sweet flavor from the Pindae-ttŏk patties, and a spicy and savory flavor from the ramen noodles and sauce.

Serving suggestions:
Serve this dish as a main course for lunch or dinner.

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Region: Korean

Taste: Savory, Spicy, Tangy, Umami, Aromatic