Ingredients with Measurements:
- 8 oz. Korean buckwheat noodles (dried or fresh)
- 1 lb. beef brisket, sliced thinly
- 4 cups beef broth
- 2 cups water
- 1/4 cup soy sauce
- 2 tbsp. sugar
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1/2 onion, sliced thinly
- 1/2 cucumber, julienned
- 2 hard-boiled eggs, sliced
- 2 green onions, sliced
- 1 tbsp. sesame seeds, toasted
- Ice cubes
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Tongs
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring the beef broth and water to a boil. Add the beef brisket and simmer for 30 minutes or until tender.
2. Remove the beef brisket from the pot and let it cool. Once cooled, slice the beef thinly and set aside.
3. In a mixing bowl, combine soy sauce, sugar, rice vinegar, sesame oil, gochujang, garlic, and onion. Mix well.
4. Cook the buckwheat noodles according to the package instructions. Drain and rinse the noodles under cold water.
5. In a serving bowl, add the cooked noodles and top with the sliced beef, cucumber, hard-boiled eggs, and green onions.
6. Pour the sauce over the noodles and add a few ice cubes to keep the dish cold.
7. Garnish with toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Serving temperature: Cold
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Beef brisket can be substituted with beef sirloin or flank steak.
- Rice vinegar can be substituted with apple cider vinegar.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced pear or watermelon for a sweet and refreshing twist.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add boiled potatoes or radish for a heartier meal.
Tips and tricks:
- To make the dish spicier, add more gochujang or red pepper flakes.
- To make the dish less spicy, omit the gochujang or use less.
- To make the dish more flavorful, marinate the beef in the sauce for at least 30 minutes before cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large bowl and let guests serve themselves. Garnish with fresh herbs or sliced chili peppers.
Garnishes:
Toasted sesame seeds, sliced green onions, sliced chili peppers, fresh herbs.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, Korean pancakes (jeon), or Korean fried chicken.
Troubleshooting advice:
- If the dish is too spicy, add more noodles or broth to dilute the sauce.
- If the beef is tough, simmer it for a longer time until tender.
Food safety advice:
Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
Food history:
Raengmyeon is a Korean cold noodle dish that originated in North Korea. It is typically served in the summer months to combat the heat.
Flavor profiles:
Salty, sweet, sour, spicy.
Serving suggestions:
Serve the dish with a side of steamed rice and kimchi for a complete meal.
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Region: Korean