Ingredients with Measurements:
- 2 packs of raengmyeon noodles
- 1 block of firm tofu, sliced
- 4 cups of vegetable broth
- 1 cup of water
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 2 cloves of garlic, minced
- 1 cucumber, julienned
- 2 boiled eggs, sliced
- 2 tablespoons of roasted sesame seeds
- 2 tablespoons of chopped green onions
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the raengmyeon noodles and cook for 3-4 minutes until tender. Drain the noodles in a colander and rinse with cold water. Set aside.
2. In a mixing bowl, combine the vegetable broth, water, soy sauce, rice vinegar, sugar, sesame oil, gochujang, and minced garlic. Mix well.
3. In a separate pan, fry the sliced tofu until golden brown on both sides.
4. To serve, divide the cooked raengmyeon noodles into serving bowls. Pour the broth over the noodles.
5. Top each bowl with the fried tofu, julienned cucumber, sliced boiled eggs, roasted sesame seeds, and chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
No specific temperature required
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Shrimp or chicken can be used instead of tofu.
- Apple cider vinegar can be used instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add sliced mushrooms or spinach to the broth for extra flavor.
- Use different types of noodles, such as soba or udon.
- Add sliced Korean pear or watermelon to the dish for a refreshing twist.
Tips and tricks:
- Rinse the noodles in cold water after cooking to prevent them from sticking together.
- Adjust the amount of gochujang based on your spice preference.
- Use a mandoline to julienne the cucumber for a more uniform shape.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with additional green onions and sesame seeds.
Garnishes:
Roasted sesame seeds and chopped green onions
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed rice.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the noodles and tofu thoroughly before serving.
Food history:
Raengmyeon is a Korean cold noodle dish that originated in the northern regions of Korea. It is typically served in the summer months to combat the heat.
Flavor profiles:
Savory, sweet, tangy, and spicy.
Serving suggestions:
Serve cold as a refreshing summer dish.
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Region: Korean