Simple Korean inspired fried udon, fortified by all the good nutrition provided by the fermented kimchi. Layered with a hint of sweetness from the gochujang this is a quick and simple dish for anyone looking to get their Korean food fix.
Works so well with a fried egg on top with some sesame seeds and some fresh seaweed. This dish screams HOT by its bright red nature but it is a very complex dish, built upon levels of flavour.
1.5 Cups of Kimchi
1/2tb of Gochujang
1 Minced Onion
Closed Cup Mushrooms
1ts of Sesame Seed Oil
1/2tb of Sugar
400g of Chicken Thighs
Begin mincing up 1 whole onion into tiny bits.
If your kimchi is in huge chunks give them a rough chop.
Slice your mushrooms into thin slices and cut your chicken into small cubes.
Add the chopped kimchi into a pan on medium heat and give it a good fry and set them aside. This helps elevate the flavours and introduce a little smokiness.
Begin boiling up your noodles as per packet instrcutions.
In a wok or pan on high heat add in a drizzle of oil and fry up your chicken and onions till the chicken is fully cooked and the onions are translucent and aromatic.
Add in your sliced mushrooms and continue to fry till cooked.
Add in 0.5 tb of gochujang, 0.5tb of sugar and stir well. Add in your fried kimchi and some kimchi juice. This helps fortify the kimchi flavour.
Add in your cooked udon noodles and mix well. Season with salt and 1ts of sesame seed oil.
Finely chop up some spring onions to give the dish some freshness.
Extra: Fry up a sunny side egg, and top with sesame seeds and seaweed. Happy Cooking