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1) I have been struggling to finish up the big pack of Korean Chili powder i gotten to make army stew. Been googling on any possible good recipes that i can make to utilise them, and i stumble upon this. I have no scallions and i do not know how to make that perfect googly yolk at the center but i can make do without those! ^^ I love that the sauce became this thick red mixture and is not spicy. It compliments the udon very well.
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Kimchi Udon
by Nicholas August-27-2017
Ingredients
- 5 tablespoons Unsalted butter, divided
- 1/2 cup Chopped kimchi, plus ⅓ cup kimchi juice
- 2 tablespoons Gochujang (Korean hot pepper paste)
- 1/2 cup Low-sodium chicken broth
- 1 pack Udon Noodles
- 1/4 cup Luncheon Meat and Enoki Mushrooms
Instructions
Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
Meanwhile, boil noodles according to package directions.
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes.
Meanwhile, boil noodles according to package directions.
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes.
Details
Prep time: Cook time: Total time: Yield: 1
2) I came across this recipe for Spicy Korean Soft Tofu Stew (Soondubuchigae) next! Quite easy to make and i tweaked it abit to include gochujang as i have left over from the Kimchi Udon. For the soup base, i added lobster broth instead so the soup has a sweet taste at first and spicy aftertaste. I also made udon to go with the soup. I should probably eat that with rice, but oh well. XD
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Spicy Korean Tofu Stew (Soondubuchigae)
by Nicholas August-27-2017
Ingredients
- 2 tbsp Red Pepper Powder
- 2 cups Lobster broth
- 1 packet Silken tofu
- 2 tbsp Soy sauce
- 1 Potato
- 1/4 cup Enoki Mushrooms
- 1/4 cup Kimchi
- 1 tbsp Gochujang
Instructions
Mix the soy sauce, Red Pepper Powder and gochujang together. Add the lobster broth to the pot with around 2 cups of water. Bring to a simmer.Add the potato, enoki mushrooms, kimchi and the sauce mixture and simmer for around 10 minutes. Add soft tofu and return to simmer.
Details
Prep time: Cook time: Total time: Yield: 1
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