Top 9 Best Ways to Prepare Delicious Korean Noodles at Home

Ingredients:

• 180g Naengmyeon noodles
• 1/4 cucumber
• 20g pear
• 20g radish
• 1/2 tsp chili powder
• 1 egg
• 50g beef brisket,
• 1/2 bunch of bok choy,
• 5 cloves garlic,
• 5 cups water,
• 1/4 tsp Ganjang soy sauce
• Seasonings: sugar, salt, vinegar, mustard powder, yellow radish.

Instructions:

• Step 1: Rinse the beef brisket thoroughly. Then, put it in a pot with 5 cloves of garlic, and 1/2 bunch of bok choy. Cook over high heat for about 20 minutes, then reduce the heat and simmer for another 40 minutes. Next, remove the beef, let it cool, and slice it into pieces measuring 4x2x0.2 cm. Strain the broth and season it with the following ingredients: 1/4 tsp Ganjang soy sauce, 1/2 tsp salt, 1 tsp sugar, ½ tsp vinegar, 1 tsp mustard powder. Let it cool to make the broth for the noodles.
• Step 2: Rinse the cucumber, cut it in half, slice it diagonally about 0.2 cm thick, and soak it in salty water for 20 minutes. After soaking, squeeze out the water with your hands.
• Step 3: Peel the radish, cut it into pieces measuring 5×1.5×0.2cm, and soak it in 1/4 tsp salt, 1/2 tsp sugar, 1/2 tsp chili powder, and 1/2 tsp vinegar for 20 minutes. Take 1/4 of the pear, peel it, slice it thinly, and soak it in sugar water. Put the egg in cold water with 1/2 tsp salt, then boil and roll it in water. This method helps the egg yolk stay in the center when cooked. Once the egg is cooked, remove it, then put it in cold water, peel it, and cut it in half.
• Step 4: Boil the Naengmyeon noodles in boiling water for 2-3 minutes, adding 1/2 tsp salt. After the noodles are cooked, pour them into a strainer and rinse under cold water. Then, immediately put the noodles in a bowl of ice water, gently press them down, and squeeze out the water.
• Step 5: Roll the noodles into small bundles and place them in the middle of a bowl. On top, arrange the cucumber, pear, prepared radish, and sliced beef, then pour in the chilled broth and enjoy.

Korean Cold Noodles are a delicious treat for hot summer days. The chewy noodles combined with refreshing vegetables and fruits will surely tantalize your taste buds. So, don't miss out on this special dish this summer! Wishing you success!

Nguyên liệu:

• Mì Hàn Quốc 180 gr (loại tùy thích)
• Kim chi 50 gr (cắt nhỏ)
• Trứng luộc 1 quả
• Dưa leo 1/2 trái
• Tương ớt Hàn Quốc 2 muỗng canh
• Ớt bột 1 muỗng cà phê
• Giấm 1 muỗng cà phê
• Nước tương 1 muỗng canh
• Tỏi băm nhuyễn 1 muỗng cà phê
• Mè trắng 1 muỗng cà phê
• Dầu mè 2 muỗng cà phê
• Đường cát 4 muỗng cà phê

Cách làm:

• Làm sốt ớt:
  • Chuẩn bị một cái tô nhỏ, cho vào đó 2 muỗng canh tương ớt Hàn Quốc, 1 muỗng cà phê ớt bột, 4 muỗng cà phê đường, 1 muỗng cà phê tỏi băm nhuyễn, 1 muỗng cà phê giấm, 1 muỗng canh nước tương, 50gr kim chi cắt nhỏ cùng 2 muỗng cà phê dầu mè vào rồi trộn đều lên để các nguyên liệu hoà quyện vào nhau. Vậy là bạn đã hoàn thành xong phần nước sốt để trộn mỳ rồi đấy!
  • Mách nhỏ: Không nên để quá nhiều kim chi vì món ăn sẽ rất chua, không còn ngon nữa.
• Luộc mì và trứng:
  • Bắc một nồi nước sôi lên bếp, cho thêm 1 ít muối rồi thả trứng vào luộc ở lửa vừa trong khoảng 10 - 15 phút. Sau đó, vớt trứng ra và ngâm trong tô nước lạnh để làm nguội.
  • Đun sôi một nồi nước khác lên bếp, cho thêm 1 muỗng cà phê muối rồi thả 180gr mì sợi Hàn Quốc vào luộc trong khoảng 3 - 4 phút ở lửa vừa. Khi mì đã chín, bạn bắt đầu tắt bếp và vớt mì ra rổ rồi xả nước lạnh vào. Dùng tay chà nhẹ mì để các sợi mì tách ra và không bị dính vào nhau.
  • Mách nhỏ: Thêm muối vào nước luộc trứng và mì giúp trứng và mì mau chín hơn. Đặc biệt là trứng luộc sẽ không bị nứt vỏ.
• Trộn mì:
  • Đầu tiên, bạn cho mì luộc vào tô nước sốt ớt lúc nãy. Sau đó dùng tay trộn đều lên để nước sốt thấm đều vào từng sợi mì dai mềm.
  • Cuối cùng, đặt một ít mỳ trộn vào cái tô mới, thêm một ít dưa leo cắt nhỏ cùng nửa quả trứng luộc lên trên, rắc thêm nửa muỗng cà phê mè trắng. Vậy là món mì cay Hàn Quốc đã hoàn thành xong!
  • Mách nhỏ: Trộn nhanh tay để tránh mì nở ra, ăn sẽ rất ngán và không ngon.

• Thành phẩm: Món mì trộn cay Hàn Quốc trông thật bắt mắt! Món ăn là sự kết hợp giữa những sợi mỳ dai mềm thấm đậm vị chua ngọt của kim chi, vị cay the của ớt bột Hàn Quốc trộn lẫn với dưa leo cắt nhỏ và trứng luộc. Tất cả đã tạo nên hương vị thơm ngon, cuốn hút, khiến bạn không thể kiềm lòng mà muốn nếm thử ngay!

Ingredients:

• Jajangmyeon Noodles 400 gr
• Pork belly 300 gr
• White radish 200 gr
• 3 eggs
• Squash 200 gr
• Potatoes 200 gr
• Onion 200 gr
• Cucumbers 300 gr
• 100 ml Korean Black Bean Paste
• 30 gr potato starch
• 45 ml vegetable oil
• 20 gr seasoning (salt, sugar, broth...)

Instructions:

• Preparation:
  • Peel and wash the radish, squash, and potatoes, then cut them into small cubes. Optionally, soak the potatoes in saltwater after cutting to prevent browning.
  • Peel the outer layer of the onion, wash it, and cut it into slightly larger pieces.
  • Wash and soak the cucumbers in diluted saltwater, then slice them thinly.
  • Boil the eggs until cooked, then peel them.
  • Wash the pork belly and if needed, rinse it with diluted saltwater, then drain. Cut the meat into small, cube-sized pieces, marinate it with seasoning to enhance flavor.
• Sautéing the meat and ingredients:
  • Use a non-stick pan with a deep skillet about 5cm deep. Heat the skillet and add vegetable oil (about 15ml), wait until the oil is hot, then add the meat and stir-fry for about 4 - 5 minutes. When the meat is cooked and turns brown with slightly burnt edges, remove excess fat from the skillet.
  • Next, add the radish and sauté for about 1 minute, then add the potatoes, onions, and squash. Stir-fry for an additional 3 - 4 minutes until the potatoes are slightly tender, then proceed to add the sauce.
  • Once all ingredients are cooked, pour 450ml of water into the skillet, stir well, cover, and simmer for about 10 more minutes.
  • While waiting for the noodles to cook, you can boil water to submerge the noodles, then rinse them with cold water after cooking. This method helps the noodles cool quickly, making them chewy and delicious. Ensure the noodles are well drained before serving.
• Making the black bean sauce:
  • Mix 30g potato starch + 5g sugar + 60ml water in a cup until dissolved.
  • After simmering for 10 minutes, when the radish and vegetables are cooked, pour the potato starch mixture into the skillet and stir well. Stir until the potato starch expands and thickens the sauce, then stop.
  • Stir in 2 tablespoons of vegetable oil until evenly distributed, then turn off the heat. This completes the black bean sauce.

• Finished product:
  • Take an adequate amount of noodles into a bowl, spoon the black bean sauce over the noodles, and garnish with thinly sliced cucumbers.
  • Cut the boiled eggs into 2-3 small pieces to serve. If you like spicy food, you can enjoy it with kimchi. When eating, mix all ingredients evenly to fully experience the distinctive flavors of the noodles.

Ingredients:

• 5 pieces of Ramen noodles
• 250 gr pork bones
• 100 gr beef
• 100 gr squid
• 150 gr shrimp
• 2 sticks of German sausage
• 2 white radishes
• 50 gr chili onion fish balls
• 1 corn
• 3 stalks of lemongrass
• 200 gr purple cabbage
• 1 green cauliflower (broccoli)
• A bit of cilantro
• A bit of basil
• 1 bunch of enoki mushrooms
• 150 gr Ki Sauce noodles sauce
• 1/3 teaspoon lime powder
• A bit of Level 1 chili
• A bit of common seasoning (salt, sugar, broth)

Instructions:

• Preparation:
  • Rinse the pork bones with diluted saltwater and drain.
  • Peel and wash the white radishes, then cut them into bite-sized pieces. Wash and clean the lemongrass. Cook the corn until tender.
  • Rinse all vegetables: thinly slice the purple cabbage, cut the green cauliflower into bite-sized pieces, finely chop the cilantro, remove the roots of the enoki mushrooms and then separate them.
  • Thaw and rinse the chili onion fish balls and German sausages, then cut them into bite-sized pieces.
  • Rinse the squid and cut it into small, bite-sized pieces. Clean the shrimp, removing the whiskers. Rinse the beef and thinly slice it.
• Making the broth:
  • In a pot, add 6 liters of water and bring to a boil. Then add the pork bones, white radishes, and lemongrass to the pot. Cover and boil over high heat for about 15 minutes until the water boils, then reduce the heat and simmer the pork bones for an additional 30 minutes.
  • Add 150 gr of Ki Sauce noodles sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of broth powder, and 1/3 teaspoon of lime powder to the pot. Stir well to combine.

• Cooking the spicy noodles:
  • For each serving of noodles, add a bit of Level 1 chili, 1 piece of Ramen noodles, 3 pieces of German sausage, 4 pieces of sliced ​​beef, and 2 small pieces of green cauliflower. Add enough broth to cover the noodles, then cover and cook over high heat until boiling. Stir gently to loosen the noodles.
  • Pro tip: 1 teaspoon of Level 1 chili is equivalent to 1 level. Adjust the amount of chili to achieve the desired level of spiciness for your noodles!

• Finishing touches:
  • In each serving bowl, add a few enoki mushrooms, cooked corn, purple cabbage, beef, kimchi, and cilantro. Cover and turn off the heat to complete this fiery noodle dish.

• Finished product:
  • These super delicious and aromatic spicy noodles will tantalize your taste buds. The bowl is filled with vibrant colors, piping hot, with perfectly cooked, chewy noodles, and incredibly flavorful broth.
  • On a chilly rainy day, enjoying a bowl of Level 7 spicy noodles, both spicy and comforting, is absolutely wonderful.

6. Korean Noodle Hot Pot

Ingredients:

• 130g instant ramen or udon noodles
• 150g sausage
• 60g sliced rice cake
• 1 teaspoon Korean fermented soybean paste
• 130g dried glass noodles
• 30ml rice or soju wine
• 2 tablespoons roasted soybeans
• 100g kimchi
• 50g Korean chili powder
• 2 slices dried seaweed (cut into 6cm squares)
• 30g shiitake mushrooms
• 5g dried wood ear mushrooms
• 100g ground meat (pork/beef)
• 2 slices cheddar cheese
• 170g Spam or luncheon meat
• 2 liters water
• 130g tofu
• 20g dried shrimp
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 7 stalks spring onion, 8 cloves garlic (halved), 2 tablespoons minced garlic
• 1/2 onion
• 1 tablespoon black pepper
• 3 slices ginger
• Common spices: sugar, salt, ground pepper

Tools: Induction cooker, ladle, electric hot pot, etc.

Instructions:

• Prepare the sauce:
  • Combine 50g chili powder, 2 tablespoons fish sauce, 3 tablespoons soy sauce, 30ml rice wine (or soju), 1 tablespoon sugar, 1 teaspoon Korean fermented soybean paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 60ml water, and 2 tablespoons minced garlic in a bowl.
  • Use a whisk or egg beater to mix the ingredients. If you don't have these tools, chopsticks or a spoon will work. The sauce is now ready.

• Prepare the ingredients:
  • Start by removing the stems from the shiitake mushrooms and rinsing them quickly under cold water. Then, soak the dried glass noodles in water for about 20 minutes until they soften.
  • Prepare the onion by removing the root and peeling. Rinse it with water and cut it into 4 equal parts.
  • Take 8 cloves of garlic, peel them, and discard any damaged or withered parts. Rinse them with water. Take 2 stalks of spring onion, cut them in half, and thinly slice 5 stalks. Place them in a bowl.
  • Next, slice 170g of Spam, 150g of sausage, and 130g of tofu into thin pieces about 2 fingers wide.
  • Then, slice 100g of kimchi and rice cake into bite-sized pieces.

• Cook the broth:
  • Prepare a large pot and pour 2 liters of water into it. Since this dish does not use bouillon cubes or common spices, if you want the broth to be tastier and sweeter, you can add 2 slices of dried seaweed to the pot.
  • Then, add the other ingredients to the pot, including 5g of dried shiitake mushrooms, halved spring onion, garlic cloves, and onion.
  • Add 1 tablespoon of black pepper and 20g of dried shrimp to the pot. Then, bring the pot to a boil over high heat for about 25 - 30 minutes. When the broth boils, remove the 2 slices of seaweed and reduce the heat to low, simmering for another 30 minutes.
  • Tip: Removing the seaweed after boiling the broth prevents it from becoming soft and slimy and affecting the quality of the dish.
  • Prepare a bowl with a strainer on top. Then, pour the simmered broth to filter out the liquid and remove the solid ingredients. If you don't have a strainer, you can use a sieve or colander instead.
  • Pro Tip: You can use chicken broth instead of water, but the flavor will be slightly different. Therefore, choose according to your taste.

• Finish:
  • Add 100g of kimchi and the prepared ingredients, including Spam, sausage, tofu, and spring onions, to the pot. Add 100g of ground meat, 1 teaspoon of Korean fermented soybean paste, soaked glass noodles, all of the prepared sauce, 2 liters of broth, and 2 slices of cheddar cheese on top.
  • Place the hot pot on the stove, turn the heat to high, and bring it to a rapid boil. When the hot pot boils, use chopsticks to stir the ingredients for better mixing. Let the hot pot boil for about 5 more minutes, then reduce the heat and add the ramen noodles. Wait for the hot pot to boil again before serving.
  • Tip: If you don't like ground meat, you can replace it with fish balls, beef balls, shrimp balls, or add sausage instead.

• Finished Product: Once the hot pot is done, it will have a beautiful red color from the sauce, a fragrant aroma from the broth. When eaten, it gives a very attractive spicy sensation.

7. Chapaguri Noodles

Ingredients:

• 1 pack Chapagetti noodles
• 1 pack Neoguri noodles
• 120g beef
• Seasonings: Salt, ground pepper, olive oil

Instructions:

• Step 1: Sauté the beef:
  • Wash the beef and cut it into bite-sized pieces, about 3-4cm in size and 1-2cm thick.
  • Next, sprinkle about ½ tablespoon of salt and ⅓ tablespoon of ground pepper over the beef, then mix well. Marinate for about 3-5 minutes to allow the beef to absorb the seasonings.
  • Heat a pan and add about 3 tablespoons of olive oil. Once the oil is hot, add the beef and sauté. Sauté for about 5-10 minutes until the beef is cooked through, then turn off the heat.

• Step 2: Cook the noodles
  • Boil about 1 liter of water for cooking the noodles. While waiting for the water to boil, open the noodle packages and set aside the seasoning and oil packets.
  • Once the water is boiling, add all the noodles and vegetable packet to cook. Cook for about 4 minutes, then remove and drain.

• Step 3: Prepare the mixed noodles
  • Take about 250ml of the noodle cooking water from step 2. Place the noodles in a pot, then add the noodle cooking water, all of the Chapagetti seasoning, and half of the Neoguri seasoning packets. Place the pot on the stove and bring to a boil.
  • Next, add the cooked beef and stir with chopsticks. After about 1 minute, turn off the heat and add the oil packet, then continue stirring until well mixed.
• Finished Product: Chapaguri noodles are incredibly delicious, combining the unique flavors of Chapagetti and Neoguri noodles. With its rich and savory taste, it's a quintessential Korean dish that will leave you wanting more.

8. Spicy Tteokbokki Noodle Mix