Ingredients with Measurements:
- 1 lb duck breast, sliced
- 1 cup kimchi, chopped
- 4 cups chicken broth
- 2 cups water
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 8 oz udon noodles
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat sesame oil over medium-high heat. Add sliced duck breast and cook until browned on both sides, about 5 minutes. Remove duck from the pot and set aside.
2. Add garlic and ginger to the pot and sauté for 1-2 minutes until fragrant.
3. Add chopped kimchi and sauté for another 2-3 minutes until slightly softened.
4. Pour in chicken broth and water. Add soy sauce, rice vinegar, and gochujang. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low and let it simmer for 10-15 minutes.
6. While the soup is simmering, cook udon noodles according to package instructions. Drain and set aside.
7. Once the soup is done simmering, strain it through a strainer to remove any solids.
8. Add the cooked udon noodles and sliced duck breast back into the soup. Stir to combine.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking duck breast, low heat for simmering soup
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 49g
Protein: 26g
Substitutions for ingredients:
- Chicken breast or tofu can be used instead of duck breast
- Ramen noodles or soba noodles can be used instead of udon noodles
- Red pepper flakes can be used instead of gochujang
Variations:
- Add sliced shiitake mushrooms to the soup for extra flavor and texture
- Use vegetable broth instead of chicken broth for a vegetarian version
- Top with a soft-boiled egg for added richness
Tips and tricks:
- Make sure to brown the duck breast well for maximum flavor
- Adjust the amount of gochujang to your desired level of spiciness
- Leftovers can be stored in the fridge for up to 3 days
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions
Pairings:
Kimchi fried rice, Korean-style pickled vegetables
Suggested side dishes:
Steamed bok choy, cucumber salad
Troubleshooting advice:
If the soup is too spicy, add more chicken broth or water to dilute the heat.
Food safety advice:
Make sure to cook the duck breast to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kimchi is a traditional Korean side dish made of fermented vegetables, typically cabbage or radish.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot as a main dish.
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Region: Korean