Ingredients with Measurements:
- 500g of somyeon (thin wheat noodles)
- 1/2 cup of soybean paste
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of rice vinegar
- 1/4 cup of honey
- 1/4 cup of water
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 onion, thinly sliced
- 2 boiled eggs, sliced
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of roasted sesame seeds
Special Equipment Needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large mixing bowl
- Whisk
- Cutting board and knife for julienning vegetables
Step-by-Step Instructions:
1. Cook the somyeon noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, whisk together the soybean paste, gochujang, rice vinegar, honey, water, sesame oil, minced garlic, and minced ginger until well combined.
3. Add the cooked noodles to the bowl and toss until the noodles are evenly coated with the sauce.
4. Arrange the julienned cucumber, carrot, and sliced onion on top of the noodles.
5. Place the sliced boiled eggs on top of the vegetables.
6. Sprinkle the chopped scallions, cilantro, and roasted sesame seeds over the top of the dish.
7. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 400
- Fat: 10g
- Carbohydrates: 65g
- Protein: 15g
- Fiber: 5g
- Sugar: 15g
- Sodium: 800mg
Substitutions for ingredients:
- If you cannot find somyeon noodles, you can use any other type of thin noodles such as vermicelli or angel hair pasta.
- If you cannot find soybean paste, you can substitute with miso paste.
- If you cannot find gochujang, you can substitute with any other type of chili paste or hot sauce.
- If you cannot find rice vinegar, you can substitute with apple cider vinegar or white vinegar.
- If you cannot find honey, you can substitute with maple syrup or agave nectar.
Variations:
- Add sliced grilled chicken or beef for a protein boost.
- Add sliced avocado for a creamy texture.
- Add sliced radish for a crunchy texture.
- Add sliced jalapenos for extra heat.
Tips and Tricks:
- Rinse the noodles under cold water after cooking to prevent them from sticking together.
- Make the sauce ahead of time and store it in the refrigerator for up to a week.
- Customize the amount of gochujang based on your spice preference.
- Add more or less water to the sauce to adjust the consistency.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This dish can be served cold or at room temperature. If you prefer to serve it warm, you can heat it up in the microwave or on the stovetop.
Presentation Ideas:
- Serve the dish on a large platter or individual bowls.
- Garnish with extra scallions, cilantro, and sesame seeds.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Roasted sesame seeds
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested Side Dishes:
- Korean-style fried chicken
- Steamed rice
- Korean-style pancake (jeon)
Troubleshooting Advice:
- If the sauce is too thick, add more water to adjust the consistency.
- If the dish is too spicy, add more honey or sugar to balance out the heat.
Food Safety Advice:
- Make sure to cook the noodles thoroughly and rinse them under cold water to prevent bacteria growth.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Jaengban guksu is a Korean cold noodle dish that originated in the city of Hamhung in North Korea. It is typically served as a refreshing summer dish.
Flavor Profiles:
- This dish has a savory, umami flavor from the soybean paste and a spicy kick from the gochujang. The honey and rice vinegar add a sweet and tangy balance to the dish.
Serving Suggestions:
- Serve this dish as a main course or as a side dish at a Korean-style barbecue.
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Region: Korean