Spicy Kimchi and Gochujang Udon Noodles
Photography Yuki Sato.
Serves: 2
INGREDIENTS
350 grams fresh udon noodles
1 teaspoon sesame oil
2 tablespoons butter
1 cup kimchi, finely chopped
2 tablespoons gochujang (Korean red pepper paste)
2 tablespoons grated fresh ginger
2 cloves garlic, crushed
2 teaspoons each soy sauce and runny honey
½ teaspoon each ground Szechuan pepper and sesame oil
¾ cup chicken stock (use a stock pot or stock cube)
¼ cup roughly chopped roasted peanuts
4 spring onions, white and pale green parts, thinly sliced
2 tablespoons toasted white sesame seeds
small bunch coriander, finely chopped
METHOD
Cook the noodles according to the packet instructions then drain and toss with the sesame oil to stop them sticking together.
Heat the butter in a large frying pan and add the kimchi and the gochujang. Cook over a medium-high heat for about 3 minutes until the kimchi starts to look a little caramelised. Stir in the ginger, garlic, soy, honey, Szechuan pepper and the sesame oil and cook for 2 minutes until fragrant. Add the stock and let it bubble up until the sauce looks glossy and reduced a little. It shouldn’t be a thin sauce.
Add the noodles and all the peanuts along with half each of the spring onions, sesame seeds and the coriander. Gently toss together using tongs, keeping the noodles in long strands.
Divide between warm bowls and sprinkle over the remaining sesame seeds and coriander. Serve the remaining spring onions alongside.
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