What kind of taste can you imagine from this picture? I can imagine a slightly salty and savory noodle taste, but if you do so, you are wrong too. 🙂
It is not a red dish like other spicy Korean food, but it was spicy. It was totally unexpected. I would say it had a Thai food kind of spiciness from a well balanced mix of garlic, pepper, and chili. Though we really liked its sweet and spicy harmony. I hope you give this a try some day!
Ingredients for 2 people
(Expected prep time – 15 minutes, Cooking time – 5 minutes )
- 2 packs of udon noodles
- 250g chicken breast fillets
- 1/4 tsp ground black peppers
- 2 tsp rice wine
- 1/2 onion
- 1/2 capsicum
- 1 green chili
- 2 tsp minced garlic
- 3 Tbsp dried shaved bonito (Katsuobushi), optional
- 1 Tbsp cooking oil
For sauce (mix these in a bowl)
- 2 Tbsp soy sauce
- 1 Tbsp rice wine
- 1 and 1/2 Tbsp honey
- 2 tsp oyster sauce
Prep
- Thin slice the chicken and add the ground black pepper and refined rice wine. Marinate it for 15 minutes.
- Thin slice the onion and capsicum.
- Take out the seeds from the chili and diagonally thin slice it.
Cooking (You will need a pot and a wok)
- Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.
- Pre heat the wok for 10 seconds and add the cooking oil.
- Put the onion and capsicum in the wok, then stir it for about 30 seconds.
- Add the chicken and cook 98% of it.
- Add the noodles, garlic, chili and sauce then stir it, simmer it for about 3 minutes on low heat.
- Serve it on a plate and sprinkle the dried shaved bonito (katsuobushi, 가쓰오부시) on top.
- 2 packs of udon noodles
- 250 g chicken breast fillets
- 1/4 tsp ground black peppers
- 2 tsp rice wine
- 1/2 onion
- 1/2 capsicum
- 1 green chili
- 2 tsp Minced garlic
- 3 Tbsp dried shaved bonito (Katsuobushi), optional
- 1 Tbsp Cooking oil
- 2 Tbsp soy sauce
- 1 Tbsp rice wine
- 1 1/2 Tbsp honey
- 2 tsp oyster sauce
-
Thin slice the chicken and add the ground black pepper and refined rice wine. Marinate it for 15 minutes.
-
Thin slice the onion and capsicum.
-
Take out the seeds from the chili and diagonally thin slice it.
-
Parboil the udon noodles for 30 seconds in some hot water to loosen the noodles and drain the water.
-
Pre heat the wok for 10 seconds and add the cooking oil.
-
Put the onion and capsicum in the wok, then stir it for about 30 seconds.
-
Add the chicken and cook 98% of it.
-
Add the noodles, garlic, chili and sauce then stir it, simmer it for about 3 minutes on low heat.
-
Serve it on a plate and sprinkle the dried shaved bonito (katsuobushi) on top.
wow look yummy..
Thank you! 🙂
Loved it.
I changed it up a bit to add some extra heat. Added hot Sriracha sauce to the sauce and used a bit of sesame oil 🙂
Great to hear that you loved it! Never heard of Sriracha sauce. Sounds interesting!
wow, it looks tasty^^
~yum^^~
beloved, I know how you would have felt. It is quite common after having some Korean meals, you know. The food is yummy but the experience you have to go through afterwards is quite terrible. 😀
Makes me want to try fried udong with something now!
This looks so good. I think I have all the ingredients to make it, too.
I’m with you on the garlic–my husband and I had samkyupsal the other night and I ate raw garlic. I haven’t really had it much since I lived in Korea. Well, let’s just say I used to be able to handle the after effects and now, not so much. I kept waking up in the night and smelling my own garlicky breath–eek!
I know, it is tricky, isn’t it? 🙂 Though I think it had a kind of addictive spiciness, I feel like having some already.
I would have said not too spicy too. Still it looks delicious!