Ingredients with Measurements:
- 1 lb. dried udon noodles
- 2 cups makkŏlli (Korean rice wine)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. minced garlic
- 1 tbsp. grated ginger
- 1/2 cup sliced scallions
- 1/2 cup sliced carrots
- 1/2 cup sliced bell peppers
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying vegetables
- Mixing bowl for sauce
Step-by-step instructions:
1. Cook the udon noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, whisk together the makkŏlli, soy sauce, rice vinegar, honey, sesame oil, gochujang, garlic, and ginger.
3. Heat a large skillet or wok over high heat. Add the sliced vegetables and stir-fry for 2-3 minutes until slightly softened.
4. Add the cooked noodles to the skillet and pour the sauce over the top. Toss everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
5. Cook for an additional 2-3 minutes until the sauce has thickened slightly and the vegetables are fully cooked.
6. Serve the noodles hot, garnished with sliced scallions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Stovetop cooking over high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 8g
Carbohydrates: 80g
Protein: 12g
Sodium: 980mg
Sugar: 12g
Fiber: 6g
Substitutions for ingredients:
- If makkŏlli is not available, substitute with sake or dry white wine.
- Substitute udon noodles with soba noodles or spaghetti.
- Substitute gochujang with sriracha or red pepper flakes.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different vegetables such as broccoli, bok choy, or snow peas.
- Add a fried egg on top for a breakfast twist.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking and toss with a bit of oil.
- Don't overcook the vegetables, they should be slightly crunchy for texture.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the noodles in individual bowls, topped with sliced scallions and toasted sesame seeds.
Garnishes:
Sliced scallions and toasted sesame seeds
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean-style fried chicken
- Spicy cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a bit of water or broth to thin it out.
- If the vegetables are not cooking evenly, stir-fry them in batches.
Food safety advice:
- Make sure to cook the noodles and vegetables thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Makkŏlli is a traditional Korean rice wine that has been enjoyed for centuries. It is made by fermenting rice, water, and nuruk (a type of yeast) and has a slightly sweet and sour taste.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the soy sauce and honey, with a kick of spiciness from the gochujang. The makkŏlli adds a unique tangy flavor and pairs well with the nutty sesame oil.
Serving suggestions:
Serve the noodles hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean