1Chuck the gochujang, kimchi juice (if you are using lime here, add 1 tbsp of sriracha as well), garlic, ginger, coconut milk, chicken stock and fish sauce into a pan.
2Chuck the gochujang, kimchi juice (if you are using lime here, add 1 tbsp of sriracha as well), garlic, ginger, coconut milk, chicken stock and fish sauce into a pan.
3Chuck the gochujang, kimchi juice (if you are using lime here, add 1 tbsp of sriracha as well), garlic, ginger, coconut milk, chicken stock and fish sauce into a pan.
4Bring to a boil over a medium heat and whisk together.
5Bring to a boil over a medium heat and whisk together.
6Bring to a boil over a medium heat and whisk together.
7Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
8Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
9Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
10Increase the heat to a gentle bubble and pop in the dumplings.
11Increase the heat to a gentle bubble and pop in the dumplings.
12Increase the heat to a gentle bubble and pop in the dumplings.
13Cover and cook for 5-6 minutes or until they are floating.
14Cover and cook for 5-6 minutes or until they are floating.
15Cover and cook for 5-6 minutes or until they are floating.
16Add the noodles, cover and cook for 2-3 minutes until they have separated.
17Add the noodles, cover and cook for 2-3 minutes until they have separated.
18Add the noodles, cover and cook for 2-3 minutes until they have separated.
19To serve, divide the noodles, dumplings and soup between two bowls.
20To serve, divide the noodles, dumplings and soup between two bowls.
21To serve, divide the noodles, dumplings and soup between two bowls.
22Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping.
23Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping.
24Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping.
Ingredients
3 tbsp Gochujang paste
3 tbsp Gochujang paste
3 tbsp Gochujang paste
1 tbsp Kimchi juice
1 tbsp Kimchi juice
1 tbsp Kimchi juice
0.5 lime juice
0.5 lime juice
0.5 lime juice
2 cloves garlic, crushed
2 cloves garlic, crushed
2 cloves garlic, crushed
1 inch ginger, grated
1 inch ginger, grated
1 inch ginger, grated
400 ml coconut milk
400 ml coconut milk
400 ml coconut milk
800 ml chicken stock
800 ml chicken stock
800 ml chicken stock
2 tbsp fish sauce
2 tbsp fish sauce
2 tbsp fish sauce
6 frozen dumplings
6 frozen dumplings
6 frozen dumplings
200 g cooked udon noodles
200 g cooked udon noodles
200 g cooked udon noodles
2 boiled eggs, halved
2 boiled eggs, halved
2 boiled eggs, halved
1 handful coriander leaves
1 handful coriander leaves
1 handful coriander leaves
black sesame seeds to serve
black sesame seeds to serve
black sesame seeds to serve
chilli oil to serve
chilli oil to serve
chilli oil to serve
Equipment
pantwo bowls
Tips
If using lime juice instead of kimchi juice, add 1 tbsp of sriracha.