Kimchi Yaki Udon 韩国泡菜炒乌冬面

 

Another 10 minutes Korean  lunch meal

 

This is another easy and quick meal that I used to rush back from office during lunch time to prepare for myself. Trust me, within 10 minutes, you’ll get to enjoy this delicious fusion of Korean & Japanese Kimchi Yaki Udon a.k.a Kimchi fried Udon noodles.

This recipe uses similar ingredients to the previous Kimchi Noodle soup.  However the ingredients are not cooked in soup base but instead stir-fried. You can use other types of noodles as you like such as egg noodles.

Again you can add a variety of flavor to it by adding slices of meat such as pork, chicken or turn it into seafood flavor by adding prawns and squid or whatever ingredients available from your fridge.

I am very pleased to know that  a few of my FB friends have successfully tried out the simplified Kimchi recipe that I introduced. In fact, they localize the recipe by using chili paste made from local dried chili instead of the Korean Chili powder.  I am glad to learnt that their version of Kimchi is not only hot in taste but also hot in demand!

 

Kimchi Fried Udon

 

 

 

Ingredients:

1 pack of udon ( you can opt for other noodles)

3-4 pcs of fish balls/meat balls/fish cake

1 egg

3 to 4 tablespoon of well-fermented Kimchi with Kimchi brine

 

Seasoning:

1 tablespoon oyster soy sauce (to your taste)
1 tsp. soy sauce (to your taste)

1/2 teaspoon sugar (to your taste to reduce Kimchi sourness)

1 tsp.of Korean chili paste ( for those who like extra heat)

 

For garnishing:
1 tablespoon of Gim ( Korean seasoned roasted dried seaweeds)

or

1 tablespoon of spring onions

Instructions:

1. In a small pot bring a pot of water to boil and add in Udon and add in side ingredients cook for 2 minutes, drained and set aside.

2. Heat up a pan with 2 tbsp. of oil.

3. Add in Kimchi. cooked Udon and fish balls stir fry a while before adding an egg and seasoning and continue to stir fry for 2-3 minutes until well mixed.

4. Dish up and garnish with spring onions/dried seaweeds before serve.

 

韩国泡菜炒乌冬面

主料：

1份乌冬面或任何您所选择的面条/冬粉等

3至4汤匙发酵泡菜以及泡菜卤水

3-4个鱼丸/肉丸/鱼饼

调味料：

1汤匙蚝油, 你的口味

1茶匙酱油,你的口味
1/2茶匙，糖（任选，以降低泡菜酸味）
1茶匙韩国辣椒酱的（对于喜欢额外辣的口味）

配菜：
1大匙，青葱的
或
1汤匙韩国调味的烤海藻

 

方法：
1，把一锅水煮沸，加入米粉，煮2分钟，沥干待用。
2，热油加入发酵泡菜爆香,加入配料炒香
3。再加入乌冬面，蛋，调味，翻炒均匀约3分钟。
4，洒上青葱/干海藻即可上碟享用。