Ingredients with Measurements:
- 1 package of dried raengmyeon noodles
- 4 cups of vegetable broth
- 2 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of honey
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced carrot
- 1/2 cup of sliced red bell pepper
- 1/2 cup of sliced green onion
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of bean sprouts
- 1/2 cup of baby spinach leaves
- 1 hard-boiled egg, sliced
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the raengmyeon noodles and cook for 4-5 minutes, or until tender. Drain the noodles in a colander and rinse them under cold water. Set aside.
2. In a mixing bowl, whisk together the vegetable broth, water, soy sauce, rice vinegar, sesame oil, gochujang, and honey.
3. In the same pot used to cook the noodles, add the sliced cucumber, carrot, red bell pepper, green onion, shiitake mushrooms, and bean sprouts. Pour the broth mixture over the vegetables and bring to a boil.
4. Reduce the heat and let the vegetables simmer for 5-7 minutes, or until they are tender.
5. Add the baby spinach leaves to the pot and cook for an additional minute, or until wilted.
6. Divide the cooked raengmyeon noodles into serving bowls. Ladle the vegetable broth and vegetables over the noodles.
7. Top each bowl with slices of hard-boiled egg.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 5g
Carbohydrates: 38g
Protein: 9g
Sodium: 700mg
Fiber: 4g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Any type of mushroom can be used instead of shiitake mushrooms.
- Any type of leafy green can be used instead of baby spinach leaves.
Variations:
- Add sliced beef or chicken for a meaty version.
- Use different types of vegetables such as zucchini, bok choy, or snow peas.
- Add a tablespoon of miso paste for a deeper umami flavor.
Tips and tricks:
- Rinse the cooked noodles under cold water to prevent them from sticking together.
- Adjust the amount of gochujang according to your desired level of spiciness.
- Use a mandoline slicer to create thin and even slices of vegetables.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over medium heat until heated through.
Presentation ideas:
Garnish each bowl with a sprinkle of sesame seeds and chopped green onion.
Garnishes:
Sesame seeds and chopped green onion.
Pairings:
Serve with a side of kimchi and a glass of cold beer.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed rice.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the vegetables until they are tender and the broth is heated through to prevent any foodborne illnesses.
Food history:
Raengmyeon is a Korean cold noodle dish that originated in the northern regions of Korea. It is traditionally served in the summer months to combat the heat.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve the Vegetable Raengmyeon cold for a refreshing summer meal.
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Region: Korean