Ingredients with Measurements:
- 8 oz. Korean buckwheat noodles (raengmyeon)
- 4 cups of water
- 1/2 lb. of shrimp, peeled and deveined
- 1/2 lb. of squid, cleaned and sliced into rings
- 1/2 lb. of mussels, cleaned and debearded
- 1/2 lb. of clams, cleaned
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of sugar
- 1 tbsp. of sesame oil
- 1 tbsp. of gochugaru (Korean red pepper flakes)
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced pear
- 1/4 cup of sliced scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped peanuts
Special equipment needed:
- Large pot for boiling noodles
- Strainer for draining noodles
- Large bowl for mixing sauce and noodles
- Medium pot for cooking seafood
Step-by-step instructions:
1. Bring 4 cups of water to a boil in a large pot. Add the raengmyeon noodles and cook for 4-5 minutes until tender. Drain the noodles and rinse them under cold water. Set aside.
2. In a medium pot, bring 2 cups of water to a boil. Add the shrimp, squid, mussels, and clams. Cook for 3-4 minutes until the seafood is cooked through. Remove the seafood from the pot and set aside.
3. In a large bowl, mix together the soy sauce, rice vinegar, sugar, sesame oil, gochugaru, minced garlic, and minced ginger.
4. Add the cooked noodles to the bowl with the sauce and toss to coat.
5. Divide the noodles among four bowls. Top each bowl with the cooked seafood, sliced cucumber, sliced pear, sliced scallions, chopped cilantro, and chopped peanuts.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Boil water for noodles and seafood until boiling.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 10g
Carbohydrates per serving: 60g
Protein per serving: 30g
Substitutions for ingredients:
- Instead of shrimp, you can use scallops or crab meat.
- Instead of mussels, you can use clams or oysters.
- Instead of gochugaru, you can use red pepper flakes.
Variations:
- Vegetarian option: omit seafood and add tofu or mushrooms.
- Spicy option: add more gochugaru or chili paste.
- Cold option: serve noodles and seafood cold with a side of dipping sauce.
Tips and tricks:
- Rinse the noodles under cold water to prevent them from sticking together.
- Cook the seafood just until it is cooked through to prevent it from becoming tough.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
Store leftover seafood raengmyeon in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat leftover seafood raengmyeon in the microwave or on the stove until heated through.
Presentation ideas:
Serve seafood raengmyeon in individual bowls with the toppings arranged neatly on top.
Garnishes:
Garnish with additional chopped cilantro and sliced scallions.
Pairings:
Serve with a side of kimchi and a cold beer.
Suggested side dishes:
- Korean-style fried chicken
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the noodles are too chewy, cook them for an additional minute or two.
- If the seafood is tough, it may have been overcooked. Cook it for a shorter amount of time next time.
Food safety advice:
- Make sure to clean the seafood thoroughly before cooking.
- Cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Raengmyeon is a Korean noodle dish that originated in North Korea. It is typically served cold with a spicy sauce and various toppings.
Flavor profiles:
Seafood raengmyeon is a savory and slightly sweet dish with a spicy kick from the gochugaru. The toppings add a refreshing crunch and sweetness.
Serving suggestions:
Serve seafood raengmyeon as a main dish for lunch or dinner.
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Region: Korean