Milky Udon with a korean twist
Persons
5
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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