야 만세!!! 우리 한국어 테스트에 합격해서 너무 행복 해요!!!
나는 이 테스트에서 사회적 거리두기를 무시하고 남편이 내 대답을 복사 할 수 있도록 옆에 앉았요 😈. (그러나 쉿 🙊🙊🙊 우리 선생님에게 말하지 마세요!)
Monsoon season is well and truly upon us, which means = soup weather is here!!! And with my PMS-induced cravings for spicy soupy carby foods, I wanted something sumptuous and substantive, like perhaps ramen; but unfortunately, most restaurant ramen are so rich, my middle-aged stomach can barely finish a bowl on its own.
And so, I set out to render one myself, something hearty and comforting but not too heavy, with lots of vegetables for balance. I started off with some kimchi that I actually needed to use, sooner rather than later: its continued fermentation had started to make its packaging bloat a wee too precariously, and I really didn't want to have to clean up the mess should the packet burst in the fridge. Kimchi lends itself particularly well to a lively uplifting flavour, and makes for a wonderful contrast to sweet umami miso, which forms the base of this dish with homemade chicken stock.
A quick run to the market netted a tray of beautifully pink kurobuta, some shitake, and a bunch of broccolini. I love sweet corn in my ramen, so I broke out a can of corn kernels and I also threw in some edamame left over from a dinner delivery from The Public Izakaya.
There may seem a great many steps to making this dish, but it comes together really quickly. Also, if you're planning a dinner shindig for a large group, every single component of this dish can be done in advance, and because the final step is simple assembly work, this is perfect because it frees you from slaving away at the stove to entertain your guests.
Ingredients (feeds 2):
2 packets udon noodles, each packet is about 200gm
400gm fresh kimchi, roughly chopped
150gm shitake mushrooms, sliced
300gm corn kernels
3 cups broccolini, trimmed to 1.5" lengths
250gm kurobuta pork tenderloin, sliced thinly
1 medium yellow onion, minced
6-8 cloves garlic, minced
3 tbsp gochujang (Korean red pepper paste)
2 tbsp miso paste
2 tbsp canola oil
1 tbsp sesame oil
8-10 soy-marinated quail's eggs for serving
1 cup edamame for serving
sesame seeds for serving
1) Fry onions in 1tbsp each of canola and sesame oil, in a pre-heated large pot (this needs to be large enough to house the miso-kimchi broth). About 3 minutes on medium-high heat.
2) Turn down heat to medium, add 1 tbsp minced garlic, toss through for about 40 seconds.
3) Add kimchi, turn up the heat to medium-high, and toss through for about 3 minutes to "dry up" the kimchi so it's not too "wet".
4) Add 1 tbsp gochujang and 1 tbsp miso, toss through.
5) Add chicken stock, stir in another 1 tbsp miso, bring to a boil and then lower heat to simmer for 25-30 minutes.
6) In the meantime, using a separate pan, fry 2 tsp minced garlic in 2 tsp canola oil on medium heat, about 40 seconds.
7) Add sliced mushrooms, turn heat up to medium-high, cook through until water released from mushrooms are evaporated. Add salt to season. Dish up and set aside.
8) Blanch broccolini in salted boiling water, about 2 minutes.
9) Drain the broccolini into the same frying pan that was used to cook the mushrooms, toss with 1 tbsp of gochujang on medium-high heat for about 1 minute. Dish up and set aside.
10) Using the same frying pan, fry pork with 2 tsp minced garlic, 1 tbsp gochujang and 2 tsp canola oil, on medium-high heat until cooked through, about 3 minutes. Cut the meat up to whatever size you prefer. Dish up and set aside.
11) In a small saucepan, simmer the corn with about 2 cups of the stewed kimchi chicken broth at step 5, about 10 minutes so the kimchi flavour infuses.
12) The last component to cook before assembly of the dish: cook the udon according to packet instructions, draining the noodles about 1 minute before required cooking time (residual heat and hot broth will cook it through)
13) Assembly time: starting with a bowl, set the almost cooked-through udon at the bottom, add kimchi-miso broth, pork, broccolini, mushrooms, edamame, corn, and eggs. Finish with a sprinkle of sesame seeds.