Thursday, November 13, 2008

Kimchi Udon

A quick and simple recipe - Kimchi Udon ! In this recipe, I am using vegetarian kimchi (without fish sauce and garlic) and you can add in some kimchi juice if desired. As I am not using vegetable stock, I added some kelp for making the soup base and retained the kelp for making a side dish – seasoned kelp (Seaweed Salad).

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 2 packs (400g) udon noodle
° 150g vegetarian kimchi
° 5g dried shredded kelps
° 1 slice ginger
° 800ml water
° salt to taste
° sugar to taste (optional)
° 1½ tablespoons dried chilli flake (optional), to serve

1. Place the dried kelps with water in a pot. Bring to a boil and simmer for 5 minutes. Discard or retain the shredded kelps for other dishes.
2. Throw in the udon and kimchi. Bring to a boil and season to taste with salt and sugar.
3. To serve, ladle into a serving bowl. Sprinkle some dried chilli flakes and serve immediately


Anonymous said...

Hi! U just came back from Korea? I see that u have Korean inspired cuisine now. Haha

a veg*n @ Blog*Spot said...

Haha..., going to cook more Korean Side Dish, dishes using kimchi :)

Fell in love with Bibimpab ... :p

Cheers :)

Anonymous said...

yeah, the bibimbap is quite nice when a lot of sauce is inside.. only ate twice before and first time was not enough sauce so not so nice

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