Baek Jong-won's Golden Ratio Vegetable Cold Noodles: A Summe
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Baek Jong-won's Vegetable Cold Noodles, featuring his golden ratio broth, a perfect dish to invigorate your appetite during the summer.
📝 Editor's Notes
Baek Jong-won's Vegetable Cold Noodles is a summer delicacy that can be whipped up in just 30 minutes.
The cool, sweet, and tangy broth, combined with crispy vegetables and chewy somen noodles, will help you regain your appetite on hot summer days.
If you prepare the broth in advance, you can enjoy a wonderful meal in just 5 minutes without having to stand in front of a hot stove.
It's perfect for a solo meal or a light dinner.
🛒 Ingredient Tips
The key to this dish is undoubtedly the broth.
Choose fresh and firm green onions and onions.
Specifically, washing the onion thoroughly and adding it with the skin on will make the broth's color more appetizing.
In addition to Korean zucchini (aeahobak) and carrots, feel free to add other favorite vegetables like cucumber or lettuce.
For Korean zucchini (aeahobak), select ones that are not too large and have a glossy surface; for carrots, choose those with a smooth surface and vibrant color.
For somen noodles, check the cooking time on the package, and if possible, choose thinner somen over medium noodles (jungmyeon) as they pair better with the cold broth.
🔄 Substitution Guide
If somen noodles are unavailable, you can substitute them with medium wheat noodles (jungmyeon) or rice noodles.
Rice noodles are gluten-free, making them suitable for those with wheat allergies, but their texture may differ slightly from somen.
For vegetables, instead of Korean zucchini (aeahobak) and carrots, you can use cucumber, bell peppers, or perilla leaves (kkaennip).
Cucumber adds a refreshing and crisp texture, while bell peppers enhance color and provide vitamins.
If bean sprouts are not available, regular bean sprouts (kongnamul) can be used, though they may lack the unique crunchiness of mung bean sprouts.
For the broth, alternative sweeteners like oligosaccharide or stevia can be used instead of brown sugar to reduce calories, but the flavor profile of the sweetness might change slightly.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point is to thoroughly chill the broth.
Instead of adding vinegar immediately after boiling the broth, it's best to add it after the broth has completely cooled to preserve its tangy flavor.
It's recommended to chill the broth in the refrigerator for at least 2 hours.
The second point is the noodle cooking time.
Cook the somen noodles precisely for 3 minutes and 30 seconds, then immediately transfer them to ice water to cool them down and make them chewy.
Overcooked noodles will lose their texture, so this step is essential.
Finally, do not blanch the vegetables for too long.
Lightly blanching them in boiling water to maintain their crisp texture is key to the appeal of these cold noodles.
👨🍳 Directions
In a pot, add 1/2 onion, 1 stalk green onion, 1.5 liters purified water, 1 cup soy sauce (jin-ganjang), 1/2 cup brown sugar, and 1/3 cup mirin (cooking rice wine). Bring to a boil over medium heat and simmer for 30 minutes to make the broth.
Remove the vegetables from the broth. Let the broth cool down completely, then add 1/3 cup vinegar and mix well.
Thinly julienne the Korean zucchini (aeahobak) and carrot to a thickness of 0.1 inch (0.3 cm).
Finely chop 2 tbsp green onion and 1 Cheongyang chili pepper (cheongyang-gochu) to a thickness of 0.1 inch (0.3 cm).
Cook 1 serving (100g) of somen noodles in boiling water for 3 minutes and 30 seconds. Immediately transfer the noodles to ice water to cool them down and make them chewy.
In the same boiling water used for the somen, add 1 cup bean sprouts, julienned Korean zucchini (aeahobak), and carrot. Blanch for 1 minute until just before boiling, then immediately rinse in cold water to preserve their color.
Place the somen noodles in a bowl and pour in the chilled broth.
Top the noodles with 1/4 tbsp minced garlic, blanched bean sprouts, Korean zucchini (aeahobak), carrot, finely chopped Cheongyang chili pepper (cheongyang-gochu), and green onion. Add 1 cup of ice to complete the dish.
💡 Tips
When making the broth, wash the onion thoroughly and add it with the skin on to achieve a richer color for the broth.
If using anchovies (myeolchi) or large-eyed herrings (dipori) for the broth, add a little more mirin (cooking rice wine) to counteract any fishy smell, and lightly stir-fry them in a pan over low heat before adding.
If the cold noodle broth tastes bland, adding about 1/4 tbsp of minced garlic can dramatically enhance its flavor.
📦 Storage & Reuse
The finished cold noodles are best enjoyed immediately.
Leftover broth can be stored in an airtight container in the refrigerator for 3-4 days.
It's best served chilled with ice.
For leftover somen noodles, remove all water and store them in an airtight container in the refrigerator, consuming within 1-2 days.
Blanched vegetables, if stored separately after draining, will stay fresh longer.
Any remaining vegetables can also be used in stir-fries or bibimbap.
🥢 Who This Is For
This Vegetable Cold Noodle dish is perfect for enjoying a refreshing bowl when you've lost your appetite during hot summer days.
It's also an excellent choice for those on a diet or looking for a light meal.
If you're dining alone or serving guests, preparing the chilled broth in advance is a great idea.
For side dishes, pairing it with savory kimchi pancakes (kimchijeon), crispy seafood pancakes (haemul pajeon), or slightly greasy dishes like spicy fried chicken (dakgangjeong) can make it even more enjoyable.
🔥 Nutrition Info
One serving of Baek Jong-won's Vegetable Cold Noodles is estimated to be approximately 350-400 kcal.
100g of somen noodles is the main source of carbohydrates, and soy sauce (jin-ganjang) and brown sugar contribute to the calorie count.
Protein is estimated at about 10-15g, fat at 5-10g, and carbohydrates at 70-80g.
The dish is rich in vegetables like Korean zucchini (aeahobak), carrots, and bean sprouts, providing Vitamin A, Vitamin C, and dietary fiber.
Specifically, beta-carotene in carrots can be converted to Vitamin A, aiding eye health, and bean sprouts are rich in asparagine, which is good for fatigue recovery.
However, the sodium content can be somewhat high, so it's advisable to consume the broth in moderation.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Baek Jong-won's Golden Ratio Vegetable Cold Noodles: A Summer Delicacy Recipe?
- Main ingredients include Purified Water, Soy Sauce (jin-ganjang), Brown Sugar, Mirin (cooking rice wine), Vinegar. The key to this dish is undoubtedly the broth. Choose fresh and firm green onions and onions. Specifically, washing the onion thoroughly and adding it with the skin on will make the broth's color more appetizing. In addition to Korean zucchini (aeahobak) and carrots, feel free to add other favorite vegetables like cucumber or lettuce. For Korean zucchini (aeahobak), select ones that are not too large and have a glossy surface; for carrots, choose those with a smooth surface and vibrant color. For somen noodles, check the cooking time on the package, and if possible, choose thinner somen over medium noodles (jungmyeon) as they pair better with the cold broth.
- Q. What are the key tips for making Baek Jong-won's Golden Ratio Vegetable Cold Noodles: A Summer Delicacy Recipe?
- The most crucial cooking point is to thoroughly chill the broth. Instead of adding vinegar immediately after boiling the broth, it's best to add it after the broth has completely cooled to preserve its tangy flavor. It's recommended to chill the broth in the refrigerator for at least 2 hours. The second point is the noodle cooking time. Cook the somen noodles precisely for 3 minutes and 30 seconds, then immediately transfer them to ice water to cool them down and make them chewy. Overcooked noodles will lose their texture, so this step is essential. Finally, do not blanch the vegetables for too long. Lightly blanching them in boiling water to maintain their crisp texture is key to the appeal of these cold noodles.
- Q. How should I store leftover Baek Jong-won's Golden Ratio Vegetable Cold Noodles: A Summer Delicacy Recipe?
- The finished cold noodles are best enjoyed immediately. Leftover broth can be stored in an airtight container in the refrigerator for 3-4 days. It's best served chilled with ice. For leftover somen noodles, remove all water and store them in an airtight container in the refrigerator, consuming within 1-2 days. Blanched vegetables, if stored separately after draining, will stay fresh longer. Any remaining vegetables can also be used in stir-fries or bibimbap.
- Q. How many calories are in Baek Jong-won's Golden Ratio Vegetable Cold Noodles: A Summer Delicacy Recipe?
- One serving of Baek Jong-won's Vegetable Cold Noodles is estimated to be approximately 350-400 kcal. 100g of somen noodles is the main source of carbohydrates, and soy sauce (jin-ganjang) and brown sugar contribute to the calorie count. Protein is estimated at about 10-15g, fat at 5-10g, and carbohydrates at 70-80g. The dish is rich in vegetables like Korean zucchini (aeahobak), carrots, and bean sprouts, providing Vitamin A, Vitamin C, and dietary fiber. Specifically, beta-carotene in carrots can be converted to Vitamin A, aiding eye health, and bean sprouts are rich in asparagine, which is good for fatigue recovery. However, the sodium content can be somewhat high, so it's advisable to consume the broth in moderation.
- Q. Can I substitute ingredients in Baek Jong-won's Golden Ratio Vegetable Cold Noodles: A Summer Delicacy Recipe?
- If somen noodles are unavailable, you can substitute them with medium wheat noodles (jungmyeon) or rice noodles. Rice noodles are gluten-free, making them suitable for those with wheat allergies, but their texture may differ slightly from somen. For vegetables, instead of Korean zucchini (aeahobak) and carrots, you can use cucumber, bell peppers, or perilla leaves (kkaennip). Cucumber adds a refreshing and crisp texture, while bell peppers enhance color and provide vitamins. If bean sprouts are not available, regular bean sprouts (kongnamul) can be used, though they may lack the unique crunchiness of mung bean sprouts. For the broth, alternative sweeteners like oligosaccharide or stevia can be used instead of brown sugar to reduce calories, but the flavor profile of the sweetness might change slightly.
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