Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup cold water
- 4 cups beef broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 2 hard-boiled eggs, sliced
- 1/2 cup sliced cucumber
- 1/2 cup sliced radish
- 1/4 cup sliced scallions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Large pot
- Slotted spoon
- Mixing bowl
- Whisk
- Serving bowls
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.
2. Gradually add the cold water while stirring the mixture with a fork until the dough comes together.
3. Knead the dough for 5 minutes until it becomes smooth and elastic.
4. Roll out the dough into a thin sheet and cut it into small pieces.
5. Bring the beef broth to a boil in a large pot.
6. Add the dough pieces to the boiling broth and cook for 5-7 minutes until the dough is cooked through.
7. In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and gochugaru.
8. Divide the cooked dough and broth into serving bowls.
9. Pour the soy sauce mixture over the sujebi naengmyeon.
10. Top with sliced hard-boiled eggs, cucumber, radish, scallions, and toasted sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling broth
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 5g
- Carbohydrates: 61g
- Protein: 14g
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of beef broth.
- Apple cider vinegar can be used instead of rice vinegar.
- Honey or agave syrup can be used instead of sugar.
- Crushed red pepper flakes can be used instead of gochugaru.
Variations:
- Add shredded chicken or beef to the broth for added protein.
- Add sliced jalapenos or kimchi for added spice.
- Use a vegetable broth and add mushrooms, carrots, and bok choy for a vegetarian version.
Tips and tricks:
- Make sure to knead the dough well to ensure it is smooth and elastic.
- Cut the dough into small pieces to ensure it cooks evenly.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
- Store any leftover sujebi naengmyeon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sujebi naengmyeon in a pot over medium heat until heated through.
Presentation ideas:
- Serve the sujebi naengmyeon in individual bowls with the toppings arranged neatly on top.
Garnishes:
- Toasted sesame seeds
Pairings:
- Korean fried chicken
- Kimchi fried rice
Suggested side dishes:
- Korean-style spinach
- Steamed rice
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure to cook the dough thoroughly to ensure it is safe to eat.
Food history:
- Sujebi naengmyeon is a Korean dish that originated in the northern regions of Korea.
Flavor profiles:
- Salty, sour, sweet, and spicy
Serving suggestions:
- Serve the sujebi naengmyeon cold for a refreshing summer meal.
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Region: Korean