Gochujang Noodles
Ingredients: Fresh Udon Noodles, Soy Sauce (or Tamari), Toasted Sesame Oil, Gochujang, Mirin (or Rice Vinegar) · 30 min cook time · 745kcal · ~₩17,050
Ingredients
450g Fresh Udon Noodles, 2tablespoons Soy Sauce (or Tamari), 1tablespoon Toasted Sesame Oil, 3tablespoons Gochujang, 1tablespoon Mirin (or Rice Vinegar), 1tablespoon Brown Sugar, 1tablespoon Gochugaru, 1bunch Scallions, 4cloves Garlic, 1inch Ginger, 8cups Napa Cabbage, 1tablespoon Neutral-Flavored Oil, 1pinch Salt, 0.25cup Toasted Sesame Seeds, 1package Edamame, 1package Store-Bought Pre-Cooked Tofu, 1block Crispy Baked Tofu, 1bunch Thai Basil
Instructions
1. Cook the noodles. You can use any medium or thick noodle. Fresh Udon noodles are recommended for their bouncy texture and ability to hold sauce well. They cook in 1 minute. Use 1 pound of fresh Udon noodles. If using dried noodles, refer to the blog post for specific instructions.
2. Make the sauce. Combine 2 tablespoons of soy sauce (or tamari), 1 tablespoon of toasted sesame oil, 3 tablespoons of gochujang (use 2 tablespoons if you prefer less spice), 1 tablespoon of mirin (or rice vinegar), 1 tablespoon of brown sugar, and 1 tablespoon of gochugaru (optional). Whisk until well combined. The sauce should have a nice body, not too thick.
3. Prep the aromatics and vegetables. Start with a bunch of scallions. Chop off the dark green tops and set them aside for garnish. Cut the rest of the scallions into 1-inch pieces. Finely chop 4 garlic cloves. Grate 1 inch of fresh ginger. Thinly slice 6 to 8 cups (or large handfuls) of napa cabbage. Any quick-cooking vegetable like snow peas, snap peas, finely chopped broccoli, or baby bok choy can be used.
4. Cook the dish. Heat a large frying pan or sauté pan over medium-high heat. Once preheated, add about 1 tablespoon of neutral-flavored oil. Add the garlic, ginger, and the white and light green parts of the scallions. Sauté until the garlic starts to show some color. Add the napa cabbage and season with a little salt. Sauté for about 3 minutes until the cabbage has shrunk and is tender but not soft. Add the gochujang sauce and 1/4 cup of toasted sesame seeds. Sizzle and stir into the cabbage. Add the cooked noodles and toss for about 1-2 minutes until everything is well combined. If using dried noodles, you might need to add some reserved noodle water to bring the sauce together.
5. Add in protein (optional). To make this a complete meal, you can add protein. Easy options include defrosted shelled edamame or store-bought pre-cooked tofu (chopped). Alternatively, you can make crispy baked tofu: press extra-firm tofu, cut into cubes, toss with olive oil, salt, pepper, and potato starch. Spread on a parchment-lined baking sheet and bake at 425°F (220°C) for 30 minutes, tossing halfway through, until golden and crispy. This can be done while preparing the noodles.
6. Finish and serve. Add the reserved scallion greens for a fresh, sharp bite. Add Thai basil (if using) by ripping it with your hands or leaving small leaves whole. Drizzle with a tiny bit of toasted sesame oil to enhance the flavors. If you added protein, add it now and toss everything together. Serve immediately.
Source: Watch the original video