Koto Young Udo Noodles
Serves 1
Directions
- 1Put sugar, soy sauce, rice vinegar, sesame oil, sesame seeds, chili flakes, and one garlic clove in one container to make the dressing.
- 2Chop one whole cucumber into pieces.
- 3Briefly bruise the cucumber.
- 4Cook two packs of udon noodles briefly in boiling water.
- 5Add one garlic clove to a pan with olive oil.
- 6Add one tablespoon of Gochujang to the pan.
- 7Gradually add 250ml of cooking cream to the pan and mix until a smooth substance is formed.
- 8Bring the sauce to a boil and ensure it has the correct thickness by making a line in it.
- 9Add one dash of soy sauce to the sauce.
- 10Add the cooked noodles to the pan with the sauce.
- 11Serve the noodles on a plate.
- 12Top with one boiled egg.
- 13Add the cucumber pieces on top.
- 14Garnish with some Bos UI (spring onions).
- 15Sprinkle with some sesame seeds and pepper.
Ingredients
- 1 teaspoon sugar
- soy sauce
- rice vinegar
- sesame oil
- sesame seeds
- chili flakes
- 1 garlic clove
- 1 whole cucumber chopped into pieces
- 2 packs oeden noodles
- 1 garlic clove
- olive oil
- 1 tablespoon kote Chang
- 250 ml cooking cream
- 1 dash soy sauce
- 1 boiled egg
- Bos UI
- pepper
Equipment
containerpanplate
Tips
- If you don't like spicy, use 1 teaspoon of Gochujang instead of a tablespoon.
- The sauce is ready when it reaches a thickness that allows you to make a line in it.
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