Konjac Noodles with Thick Red Bean Soup topped with crushed pistachio nuts and u…

Konjac Noodles with Thick Red Bean Soup
topped with crushed pistachio nuts and unsweetened soybean powder
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Have you ever tried Korean red bean noodle soup? There are so many popular Korean dishes, most of all, very well known for many people as spicy goodness.
But this is certainly one of Korean delicacies too. Great for winter, practically popular as winter food. It could be better fit as the tradition goes. In summer, red beans are usually matched with shaved ice as a typical sweet treat.
The Korean favorite version is mostly quite sweet because brown sugar has a big role in the whole dish. It’s deeply linked to a specification factored by the cradle of this dish. The strong preferece for sweetness, that’s the most important point of southwestern South Korea cuisine. Probably that’s one of the reasons this dish has been considered as very likeable regional specialty food for many Koreans.
Even so, a few famous local restaurants have provided red bean soup and light brown sugar respectively for many options. It has been popularized nowadays, so you could adjust sweetness in food by your liking if you visit local speicialized restaurants which lived up to the hype. It gave me some inspiration which let me make it, a unsweetened version with a twist. At times, a craving for a strong high percent means everything. This is one of the cases.
I’m not sure there will be a good chance to introduce other dishes of southwestern South Korea cuisine because mostly too hot but not that spiceful as many Korean dishes, anyhow it’s safe to say this is worth a try.
As for other options, you could choose rice cake balls instead of wheat noodles. Generally, rice cake balls soup is yet easier to get. But all those are very different to Japanese red bean soup or gruel. For sure, custom wise, there is something like a common thread between two styles in there. The most typical one is cutting out bad luck, but it should be lined with own grain in details. What I’m trying to say, you couldn’t miss it.
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This is basically nothing like thin soup because very rich and thick in texture as you could see. It tastes truly hearty, frugal and very filling.
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12 thoughts on “Konjac Noodles with Thick Red Bean Soup topped with crushed pistachio nuts and u…

  1. This version is quite similar to the original in there.
    Composition wise, it’s tweaked by my liking though. Quite far away from the features of the originals in action so that it would be better in blood sugar. Making it slower, it’s very important to me. For this reason, I chose Konjac noodles with red bean soup over red bean wheat noodle soup.
    Usually red bean noodle soup has been served with Kimchi instead of a topping. This topping is based on South Korean taste though. It’s made from skimmed peanut and soybean powder. It came from Konggomul. In many cases, it basically consisted of soybean powder and sugar. It’s originally an ingredient of traditional Korean rice cake, the very popular one. At times, it’s served with Korean traditional shaved iced. It’s safe to say old fashioned classic taste, but still really popular for many Koreans. There are many different foods made with this sweetened soybean powder. Frozen treats, sweet breads, pastries such as macaron and tart and so on. Mostly sweet treats, but it’s served with even pizza at times.
    On that, ingredients wise, it’s often used for noodles. Well, soybean noodle soup is very popular Korean summer food, It would go well with warm red bean soup and Konjac noodles anyhow.
    In case using soybean powder for a topping, it might be better to not go sifting. It will keep your bowl aesthetic. If you opt for lots of soybean powder, it might be fine. I highly recommend giving a few drops. And then, keep it for about a few min. Once the powder got stable, combine it with others bit by bit. It will be helpful to avoid getting mess and unpleasant throat.
    Just to note, It’s likely red bean noodle soup is accompanied with less than authentic Kimchi which has been fully fermented. At times, it reminds of just spicy salad with a touch of acidic taste.
    If you’d like to give it a little touch of authenticity, you should choose not that spicy and hardly fermented Kimchi. Crispy texture will add up to a wonderful balance. For this reason, radish Kimchi is often served with red bean noodle soup. Basically Chinese cabbage kimchi will go nicely too.
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  2. For a way filling meal, Korean steamed dumplings could be a nice accompaniment. The filling is usually made from spring onions, onions, garlic, glass noodles and a blend of ground pork and beef. Even though It’s quite flexible, pork is likely to be a mandatory ingredient in many cases. If you have a thing for pork, you should give it a shot.

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