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Dans la lune

June 28, 2018

Milky udon with a korean twist

Milky Udon with a korean twist

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Persons
5
Milky Udon with a korean twist

Ingredients

  • 3 garlic cloves - finely chopped
  • 20g fresh ginger - finely chopped
  • 350g ground beef
  • 240g bean sprout - chopped
  • 1 leek - chopped

- Ingredient A-

  • 1 tbsp hot pepper paste / gochujang
  • 1 1/2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tbsp dashida or beef bouillon powder
  • 1 tsp ginger powder
  • udon noodle or dried udon noodles for 5 people

For the soup

  • 2 garlic cloves - grated
  • 600g milk
  • 700g water

- Ingredient B -

  • 10g miso
  • 1 tbsp soy sauce
  • 2 tsp torigara soup or chicken stock powder
  • 1 tsp hot pepper paste / gochujang
  • 1/2 tsp kosher salt
  • 5 onsen tamago / soft boiled egg (optional)

Instructions

  • 1. *Make the meat mixture* In a skillet, heat 1 tbsp oil and cook ginger and garlic until fragrant. Add bean sprout, leek and cook until wilted. Add the ground beef, stir-fry until the meat is no longer pink.
  • 2. Add ingredients 'A' to season and mix well. Set aside.
  • 3. *Make the soup* In a cooking pot, heat 1 tbsp oil and fry the garlic until fragrant. Add water and milk. Bring it to a boil. Add ingredients 'B' to season. Set aside.
  • 4. Meanwhile, boil the udon by following the instructions of the package. Drain and divide noodles into serving bowls and pour the hot soup over udon. Top with the meat mixture from #2.
  • 5. Top with onsen tamago / soft boiled eggs (optional) if you like.
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