Directions
- 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.
- 2Bring to a boil over a medium heat and whisk together.
- 3Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
- 4Increase the heat to a gentle bubble and pop in the dumplings.
- 5Cover and cook for 5-6 minutes or until they are floating.
- 6Add the noodles, cover and cook for 2-3 minutes until they have separated.
- 7To serve, divide the noodles, dumplings and soup between two bowls.
- 8Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping.
Ingredients
- 3 tbsp Gochujang paste
- 1 tbsp Kimchi juice
- 0.5 lime juice
- 2 cloves garlic, crushed
- 1 inch ginger, grated
- 400 ml coconut milk
- 800 ml chicken stock
- 2 tbsp fish sauce
- 6 frozen dumplings
- 200 g cooked udon noodles
- 2 boiled eggs, halved
- 1 handful coriander leaves
- black sesame seeds to serve
- chilli oil to serve
Equipment
pantwo bowls
Tips
- If using lime juice instead of kimchi juice, add 1 tbsp of sriracha.
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