Ingredients with Measurements:
- 1 lb. of thin wheat noodles (somyeon)
- 1 lb. of mixed seafood (shrimp, squid, and mussels)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 cup of kimchi, chopped
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large mixing bowl for tossing ingredients
- Serving platter or individual plates for presentation
Step-by-Step Instructions:
1. Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the mixed seafood, cucumber, carrot, onion, red and yellow bell peppers, and chopped kimchi.
3. In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, gochujang, sesame seeds, salt, and pepper to make the dressing.
4. Pour the dressing over the seafood and vegetable mixture and toss to coat evenly.
5. Add the cooked noodles to the mixing bowl and toss everything together until the noodles are well coated with the dressing.
6. Transfer the seafood jaengban guksu to a serving platter or individual plates.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 7g
- Carbohydrates: 53g
- Protein: 20g
Substitutions for ingredients:
- Thin rice noodles can be used instead of wheat noodles.
- Any combination of seafood can be used, such as crab, clams, or scallops.
- Any vegetables can be used, such as lettuce, bean sprouts, or radish.
Variations:
- Add sliced hard-boiled eggs or sliced beef for extra protein.
- Use a different type of dressing, such as a peanut sauce or a soy-ginger dressing.
- Make it vegetarian by omitting the seafood and adding more vegetables or tofu.
Tips and Tricks:
- Rinse the noodles with cold water after cooking to prevent them from sticking together.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Use fresh seafood for the best flavor.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat, microwave the leftovers for 1-2 minutes or until heated through.
Presentation Ideas:
- Serve the seafood jaengban guksu on a large platter with chopsticks and small bowls for individual servings.
- Garnish with additional sesame seeds, sliced green onions, or cilantro.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
- Pair with a cold beer or a chilled white wine.
Suggested Side Dishes:
- Korean-style fried chicken
- Steamed rice
- Korean-style pancakes (jeon)
Troubleshooting Advice:
- If the noodles are too sticky, rinse them with more cold water.
- If the dressing is too spicy, add more sugar or sesame oil to balance the flavors.
Food Safety Advice:
- Make sure to cook the seafood thoroughly before adding it to the dish.
- Store any leftovers in the refrigerator and consume within 2 days.
Food History:
- Jaengban guksu is a popular Korean dish that originated in the city of Chuncheon, known for its cold buckwheat noodles.
Flavor Profiles:
- This dish is savory, spicy, and slightly sweet, with a mix of textures from the soft noodles and crunchy vegetables.
Serving Suggestions:
- Serve this dish as a main course for a light lunch or dinner.
- It can also be served as a side dish for a Korean-style barbecue or potluck.
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Region: Korean