Therese's Kimchi Udon

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Serves 2

INGREDIENTS

  • 2 packs udon noodles

  • ½ tbsp oil

  • 1 cup kimchi- chopped into bite-sized pieces

  • ½ cup chicken or vegetable stock

Gochujang Sauce

  • 1½ tbsp korean soy sauce

  • 2 tbsp gochujang

  • ½ tbsp korean chilli flakes

  • ½ tbsp honey

  • 1 clove garlic- minced

To Garnish

  • 2 soft-boiled eggs- peeled & sliced in half

  • 2 stalks spring onions- thinly sliced

  • 1 tbsp white & black sesame seeds- toasted

INSTRUCTIONS

  1. Bring a saucepan of water to boil, season with salt & cook the udon noodles according to packet instructions. Once cooked, drain the noodles and wash them in cold water.

  2. In the meantime, place a large skillet over medium-high heat and add the olive oil. Add the chopped kimchi & any extra kimchi juice to the skillet, and stir until the liquid has reduced and the kimchi is slightly caramelised

  3. Add the chicken/vegetable stock and bring to a simmer.

  4. Whisk together the ingredients for the gochujang sauce in a small bowl. Add this to the skillet

  5. Add the cooked udon noodles to the skillet, and combine all the ingredients together. Stir-fry for a further 2-3 minutes or until the sauce has thickened

  6. Serve into 2 serving bowls, top with the soft-boiled egg, spring onions and a sprinkle of sesame seeds


Therese Yen