Spicy noodle soup with bean sprouts
(KBS Global)
Updated: 2006-07-12 11:21
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It's monsoon season in Korea and Koreans tend to crave certain dishes when the weather turns rainy.
No other people around the world have a list of food great for rainy days, but they do. The most representative Korean dishes popular in rainy days are Korean pancakes with green onions or kimchi and other ingredients and hand-made noodle soup. Somehow people tend to seek out hot and spicy flour-based dishes when the weather is bad.
Well, here's a spicy version of hand-made noodle soup that is certain to make the wet season a little more bearable. It's also great for hangovers, so try out this noodle soup the day after a rowdy night out.
Ingredients
100g bean sprouts
75g daikon radish
1/2 potato
1/3 onion
1/4 zucchini
200g thick noodle
2Tbsp chopped jalapeno pepper
2Tbsp hot pepper powder
1Tbsp bean paste
Salt and soy sauce to taste
1. In a big pot, put bean sprouts and sliced daikon radish in water and bring it to boil. Make sure the lid is closed, because bean sprouts tend to make the stock smell kind of fishy if the lid’s left open.
2. Slice potato, onion, and zucchini to small pieces and set them aside. You may add other vegetables you like, such as mushrooms or carrots or bok choy.
3. In another pot cook the noodle until it’s about two-thirds done. Rinse in cold water to get rid of the floury aftertaste. If you don’t go through this step, the soup will get really thick.
4. Add sliced vegetables in the stock made with bean sprouts and radish. Bring it to boil before adding hot pepper powder and bean paste. When the soup boils once again, put the rinsed noodle into the soup. Season with salt and soy sauce when the noodle soup comes to boil. If you want added spiciness, finely chop up jalapeno peppers and sprinkle on top of the dish.