PALATEZ

Recipe Category: Noodles, Main Course

  • Black Bean Noodles

    Prep Ingredients (Time: 0-15 minutes): Cut 200g pork belly into 1/2-inch cubes. Peel and dice 2 cups Korean radish, 1 cup potato, 1 cup zucchini, all into 1/2-inch cubes. Chop 1 onion. Make cucumber matchsticks for garnish.

    Fry Black Bean Paste (Time: 15-17 minutes): Heat wok or large pan over medium. Add 2 tbsp vegetable oil. Add 1/2 cup chunjang (black bean paste). Stir-fry 2 minutes until fragrant and slightly darkened. Remove to bowl.

    Cook Pork (Time: 17-22 minutes): In same wok, add pork. Stir-fry 5 minutes until browned and fat renders.

    Cook Vegetables (Time: 22-27 minutes): Add all diced vegetables. Stir-fry 5 minutes until slightly softened.

    Combine and Simmer (Time: 27-37 minutes): Return black bean paste to wok. Add 2 cups water. Bring to boil, reduce heat, simmer 10 minutes.

    Thicken Sauce (Time: 37-39 minutes): Mix 2 tbsp potato starch with 1/4 cup water. Stir into sauce until thickened (about 1 minute).

    Cook Noodles (Time: 39-43 minutes): Cook 400g fresh jajangmyeon noodles in boiling water 3-4 minutes until chewy. Drain.

    Serve (Time: 43-45 minutes): Divide noodles between bowls. Top with sauce and cucumber matchsticks. Mix thoroughly before eating.

  • Cold Buckwheat Noodles

    Make Broth (Time: 0-4 hours + chilling): Simmer 1kg beef bones in 8 cups water 4 hours. Strain, chill until cold. Season with 1 tbsp salt, 1 tbsp sugar, 2 tbsp vinegar. Chill at least 2 hours.

    Prepare Toppings (Time: 4 hours 0-10 minutes): Slice 1/2 Asian pear and 1/2 cucumber into thin matchsticks. Slice 1 boiled egg. Thinly slice 100g cooked beef.

    Cook Noodles (Time: 4 hours 10-15 minutes): Cook 300g buckwheat naengmyeon noodles according to package (usually 3-4 minutes). Rinse under cold running water until completely cool.

    Assemble (Time: 4 hours 15-20 minutes): Place noodles in bowls. Add ice cubes. Pour cold broth over. Arrange pear, cucumber, beef, and egg on top.

    Serve (Time: 4 hours 20-25 minutes): Serve with mustard and vinegar on side. Mix before eating.

  • Knife-cut Noodle Soup

    Make Dough (Time: 0-40 minutes): Mix 2 cups flour, 1/2 cup water, 1/2 tsp salt. Knead 10 minutes until smooth. Rest covered 30 minutes.

    Make Broth (Time: 40-60 minutes): Simmer 8 cups water with 10 dried anchovies and 1 piece kelp for 20 minutes. Strain.

    Prepare Vegetables (Time: 60-65 minutes): Slice 2 zucchini, 1 potato, 1 onion. Mince 4 garlic cloves.

    Sauté (Time: 65-70 minutes): Heat pot, add 1 tbsp oil. Sauté 200g chicken or clams with vegetables 5 minutes.

    Simmer Broth (Time: 70-80 minutes): Add broth to pot. Simmer 10 minutes.

    Cut and Cook Noodles (Time: 80-87 minutes): Roll dough thin on floured surface. Cut into noodles with knife. Add to pot, cook 5-7 minutes until floating.

    Season and Serve (Time: 87-90 minutes): Season with 2 tbsp soy sauce, 1 tsp sesame oil. Serve hot.

  • Spicy Cold Noodles

    Make Sauce (Time: 0-5 minutes): Mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, 1 minced garlic clove.

    Prepare Vegetables (Time: 5-10 minutes): Julienne 1/2 cucumber and 1/2 carrot. Soak in ice water 5 minutes, drain.

    Cook Noodles (Time: 10-15 minutes): Cook 300g somyeon (thin wheat noodles) 3-4 minutes until al dente. Rinse under cold water, drain well.

    Combine (Time: 15-20 minutes): Toss noodles with sauce until evenly coated.

    Serve (Time: 20-25 minutes): Top with vegetables, boiled egg halves, sesame seeds. Serve immediately.

  • Black Bean Noodles

    Black Bean Noodles

    Prep Ingredients (Time: 0-15 minutes): Cut 200g pork belly into 1/2-inch cubes. Peel and dice 2 cups Korean radish, 1 cup potato, 1 cup zucchini, all into 1/2-inch cubes. Chop 1 onion. Make cucumber matchsticks for garnish.

    Fry Black Bean Paste (Time: 15-17 minutes): Heat wok or large pan over medium. Add 2 tbsp vegetable oil. Add 1/2 cup chunjang (black bean paste). Stir-fry 2 minutes until fragrant and slightly darkened. Remove to bowl.

    Cook Pork (Time: 17-22 minutes): In same wok, add pork. Stir-fry 5 minutes until browned and fat renders.

    Cook Vegetables (Time: 22-27 minutes): Add all diced vegetables. Stir-fry 5 minutes until slightly softened.

    Combine and Simmer (Time: 27-37 minutes): Return black bean paste to wok. Add 2 cups water. Bring to boil, reduce heat, simmer 10 minutes.

    Thicken Sauce (Time: 37-39 minutes): Mix 2 tbsp potato starch with 1/4 cup water. Stir into sauce until thickened (about 1 minute).

    Cook Noodles (Time: 39-43 minutes): Cook 400g fresh jajangmyeon noodles in boiling water 3-4 minutes until chewy. Drain.

    Serve (Time: 43-45 minutes): Divide noodles between bowls. Top with sauce and cucumber matchsticks. Mix thoroughly before eating.

  • Cold Buckwheat Noodles

    Cold Buckwheat Noodles

    Make Broth (Time: 0-4 hours + chilling): Simmer 1kg beef bones in 8 cups water 4 hours. Strain, chill until cold. Season with 1 tbsp salt, 1 tbsp sugar, 2 tbsp vinegar. Chill at least 2 hours.

    Prepare Toppings (Time: 4 hours 0-10 minutes): Slice 1/2 Asian pear and 1/2 cucumber into thin matchsticks. Slice 1 boiled egg. Thinly slice 100g cooked beef.

    Cook Noodles (Time: 4 hours 10-15 minutes): Cook 300g buckwheat naengmyeon noodles according to package (usually 3-4 minutes). Rinse under cold running water until completely cool.

    Assemble (Time: 4 hours 15-20 minutes): Place noodles in bowls. Add ice cubes. Pour cold broth over. Arrange pear, cucumber, beef, and egg on top.

    Serve (Time: 4 hours 20-25 minutes): Serve with mustard and vinegar on side. Mix before eating.

  • Knife-cut Noodle Soup

    Knife-cut Noodle Soup

    Make Dough (Time: 0-40 minutes): Mix 2 cups flour, 1/2 cup water, 1/2 tsp salt. Knead 10 minutes until smooth. Rest covered 30 minutes.

    Make Broth (Time: 40-60 minutes): Simmer 8 cups water with 10 dried anchovies and 1 piece kelp for 20 minutes. Strain.

    Prepare Vegetables (Time: 60-65 minutes): Slice 2 zucchini, 1 potato, 1 onion. Mince 4 garlic cloves.

    Sauté (Time: 65-70 minutes): Heat pot, add 1 tbsp oil. Sauté 200g chicken or clams with vegetables 5 minutes.

    Simmer Broth (Time: 70-80 minutes): Add broth to pot. Simmer 10 minutes.

    Cut and Cook Noodles (Time: 80-87 minutes): Roll dough thin on floured surface. Cut into noodles with knife. Add to pot, cook 5-7 minutes until floating.

    Season and Serve (Time: 87-90 minutes): Season with 2 tbsp soy sauce, 1 tsp sesame oil. Serve hot.

  • Spicy Cold Noodles

    Spicy Cold Noodles

    Make Sauce (Time: 0-5 minutes): Mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, 1 minced garlic clove.

    Prepare Vegetables (Time: 5-10 minutes): Julienne 1/2 cucumber and 1/2 carrot. Soak in ice water 5 minutes, drain.

    Cook Noodles (Time: 10-15 minutes): Cook 300g somyeon (thin wheat noodles) 3-4 minutes until al dente. Rinse under cold water, drain well.

    Combine (Time: 15-20 minutes): Toss noodles with sauce until evenly coated.

    Serve (Time: 20-25 minutes): Top with vegetables, boiled egg halves, sesame seeds. Serve immediately.