When the cold wind blows, you crave this for dinner — 8 Hot Noodle Dishes
The air feels different between morning and evening. It is still hot during the day, but as soon as evening comes, I crave hot soup. However, making soup requires buying ingredients and preparing side dishes, and since that is a hassle, there were many days when I just ate leftover rice with kimchi. Noodles are different. If you just get the broth right, you can finish a bowl without any side dishes. Also, if you use one pot of anchovy and kelp broth, you will get five out of the eight items listed below. First, for one pot of broth: Water 1L : Anchovy 1
The air has changed between morning and evening.
It's still hot during the day.
When it's time for dinner, I think of the warm soup.
But to make soup,
I have to buy the material again.
There should also be side dishes.
I'm annoyed by that.
I had many days where I just ate cold rice with kimchi.
The fabric is different.
If you just catch one broth
It ends with a single bowl without side dishes.
And the broth is
One pot of anchovy and kombu broth
Five of the eight below are out.
First, a pot of stock
1L water : 15g anchovies : 10g kelp
Remove the head and intestines of the squid.
If you leave the innards, a dull bitter taste remains in the broth.
For seaweed, just wipe the surface with a wet towel.
If you wash it thoroughly, the white person will all fly away.
That's delicious.
Boiling with high heat
When it boils over, immediately pick up the seaweed.
7~8 minutes more with medium heat
If you keep boiling the seaweed
The broth becomes slippery and has a bitter taste.
Make about 2L of this broth.
If you cool it down and refrigerate it, it will last three days.
If you freeze it, it will last a month.
And,
How to cook rice noodles
Just this one determines half of the noodle flavor.
For one person, a handful of 500 won coins.
Thin cotton yarn standard 100~110g
Fold it into a fan shape and put it into boiling water and stir.
If you don't press it down immediately after putting it in, it will stick to the floor.
If it's about to boil over, add half a cup of cold water.
Repeat this two or three times.
After boiling everything, wash it thoroughly in cold water.
I couldn't soak it in the broth when I removed the starch.
If you rinse roughly
It blows loudly in 5 minutes.
1. Party noodles
Season the broth with about 1 tablespoon of Korean soup soy sauce for 1.4L.
If it's cold, when you cook the noodles
Everything becomes dull.
Lightly boiled water is better.
The garnish is sliced zucchini and carrots and lightly stir-fried.
Egg omelette, seaweed powder, sliced scallions
The marinade sauce contains 2 tablespoons of soy sauce and 1 tablespoon of gochugaru (Korean red pepper flakes).
Grounded garlic 1 tablespoon, minced garlic ½ tablespoon, sesame oil 1 tablespoon
Please prepare the seasoning sauce in advance before boiling the noodles.
If you make it after the fabric is all ready, it will stick in between.
2. Squid and clam kalguksu
Half of the crab is the seasoning.
1 tablespoon of salt for 1L of water,
30 minutes~1 hour in a dark place
Please put a black bag on it or cover the lid.
If you put it in the bright place, you don't spit sand well.
Please rinse the ramen noodles once before adding them.
If you don't sift the flour on the outside
The soup becomes cloudy and thick.
Grab the squid right when you open your mouth.
If you keep boiling it, the meat gets hard..
If you put in one potato
The starch comes out and the broth naturally thickens.
3. Chicken kalguksu
Put half a chicken in 2L of water and
30 minutes with scallion root, whole garlic, and whole pepper
Chicken must be fully cooked all the way through.
Even the flesh attached to the bone must be cooked until it is white.
Cut and rip the skin
Filter out the broth and skim off the oil.
If you don't remove the oil
As it cools down, a hard layer forms on top.
4. Sesame knife noodle soup
The timing of adding sesame powder to the broth is important.
After boiling the noodles completely
Turn down the heat and add sesame flour.
If you put it in from the beginning and boil it vigorously
Sink down and stick to the bottom of the pot
A pungent scent also flies away.
If you put the potatoes together
The starch mixes with sesame seeds and becomes much thicker.
I added sesame powder from the beginning
I have burned the bottom of a pot before.
5. Kimchi kalguksu
It's the best menu in a house with lots of fresh kimchi.
Sauté the kimchi 200g without oil first.
If you put it right away, the taste of kimchi in the broth comes out separately.
1L stock, Korean soup soy sauce 1 tablespoon
Balance the sourness with ½ tablespoon of sugar.
Rinse the noodles and put them in.
If you crack one egg at the end
The soup becomes softer.
6. Fish cake udon
The fastest
600ml of stock with 2~3 pieces of fish cake
1 tablespoon of soy sauce, ½ tablespoon of mirin
Soak the noodles in hot water for 30 seconds.
You need to remove the surface oil so that you don't feel the broth.
Udon noodles, whether frozen or fresh,
Please keep the time written on the packaging exactly as it is.
If you live for a long time, it gets mushy.
7. Spicy soybean sprouts noodles
The day I need someone to relieve my stress
200g of bean sprouts per 1L of stock
Korean soup soy sauce 1 tablespoon, shrimp paste ½ tablespoon, gochugaru (Korean red pepper flakes) 1 tablespoon
Whether the lid is closed or open
Go all the way to the end as you set it up at the beginning.
If you open and close it in the middle, there is a foul smell.
Add the noodles after the bean sprouts are cooked.
If you put it together, the noodles will all boil.
8. Onmeemil soba
Mameul noodles have a short cooking time.
Cook for about 30 seconds less than the packaging indicates.
Rinse with cold water and remove the starch.
Put it in the warm broth.
It gets more cooked with residual heat when it goes into the broth.
If you use the commercially available Ziyu
Please keep the dilution ratio for on-face use as written on the bottle.
If it's made in a ratio for cold noodles, it's salty.
If you just make 2L of broth on the weekend,
On weekdays, it goes to the gauze three times.
Reuse a pot of broth
Dried anchovies and seaweed broth → Party noodles · Kimchi kalguksu ·
Dumpling udon · Spicy soybean sprouts noodles · Whole buckwheat soba
Shrimp broth → Shrimp kalgukguk (no broth needed,
The clams are thrown away)
Boiled chicken water → Chicken kalguksu
(If there's anything left, it will be killed the next day)
Three things that don't make the fabric wrinkle
Cooked noodles are boiled in cold water.
(You have to remove the starch to not boil the broth)
Wash the fresh rice noodles once and add them.
(The broth becomes clear)
Pour the broth into the bowl and pour it in at the end.
Stock storage
Let it cool completely and refrigerate for three days.
If you divide it up by one person each and freeze it, it will last a month.
When it's early, it's flat.
(Put it in the narrow freezer)
Simple dinner menu
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