Ingredients with Measurements:
- 8 oz. of somen noodles
- 1 block of firm tofu, drained and cut into small cubes
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 small red bell pepper, julienned
- 2 green onions, thinly sliced
- 1 tbsp. of sesame seeds
- 1 tbsp. of gochugaru (Korean red pepper flakes)
- 2 tbsp. of soy sauce
- 1 tbsp. of rice vinegar
- 1 tbsp. of honey
- 1 tbsp. of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Colander
- Large pot
- Strainer
- Large serving platter
Step-by-step instructions:
1. Cook the somen noodles according to the package instructions. Drain and rinse with cold water. Set aside.
2. In a large mixing bowl, combine the cubed tofu, julienned cucumber, carrot, red bell pepper, and green onions.
3. In a small bowl, whisk together the gochugaru, soy sauce, rice vinegar, honey, sesame oil, salt, and pepper.
4. Pour the sauce over the tofu and vegetables and toss until everything is evenly coated.
5. Arrange the cooked somen noodles on a large serving platter.
6. Top the noodles with the tofu and vegetable mixture.
7. Sprinkle sesame seeds over the top.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 7g
Protein: 12g
Substitutions for ingredients:
- Instead of somen noodles, you can use any thin noodles such as vermicelli or angel hair pasta.
- If you don't have gochugaru, you can use any other red pepper flakes.
- You can substitute rice vinegar with any other type of vinegar.
- Agave nectar or maple syrup can be used instead of honey.
Variations:
- Add sliced mushrooms or bean sprouts to the vegetable mixture.
- Use grilled chicken or shrimp instead of tofu.
- Add chopped cilantro or basil for extra flavor.
Tips and tricks:
- Make sure to rinse the cooked noodles with cold water to stop the cooking process and prevent them from sticking together.
- Press the tofu with a paper towel to remove excess water before cutting into cubes.
- Adjust the amount of gochugaru according to your spice preference.
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 the Spicy Tofu Jaengban Guksu on a large platter with chopsticks and small bowls for individual servings.
Garnishes:
Garnish with additional sesame seeds and sliced green onions.
Pairings:
Pair with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Serve with a side of kimchi or a small bowl of miso soup.
Troubleshooting advice:
If the sauce is too spicy, add more honey or sesame oil to balance the flavors.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Jaengban Guksu is a Korean cold noodle dish that is typically served in the summer months. It is a popular dish in Korea due to its refreshing and cooling qualities.
Flavor profiles:
The Spicy Tofu Jaengban Guksu is a combination of spicy, sweet, and savory flavors with a nutty sesame undertone.
Serving suggestions:
Serve the Spicy Tofu Jaengban Guksu as a main dish for lunch or dinner.
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Region: Korean