Ingredients with Measurements:
- 8 oz. udon noodles
- 1 lb. beef brisket, sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1 tbsp. gochujang (Korean chili paste)
- 2 tbsp. soy sauce
- 2 tbsp. mirin
- 1 tbsp. sugar
- 6 cups beef broth
- 1 cup daikon radish, sliced
- 1 cup shiitake mushrooms, sliced
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large pot, brown the beef brisket over medium-high heat. Remove from pot and set aside.
3. In the same pot, sauté the onion, garlic, and ginger until fragrant.
4. Add gochujang, soy sauce, mirin, and sugar. Stir well.
5. Pour in beef broth and bring to a boil.
6. Add daikon radish and shiitake mushrooms. Simmer for 10 minutes.
7. Add the beef brisket and simmer for another 10 minutes.
8. Season with salt and pepper to taste.
9. Serve the oritang udon in bowls, topped with green onions and cooked udon noodles.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the beef brisket and sautéing the onion, garlic, and ginger. Bring the broth to a boil and simmer for 20 minutes.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 470
Fat: 12g
Carbohydrates: 57g
Protein: 34g
Sodium: 1,800mg
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Daikon radish can be substituted with carrots or turnips.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add tofu for a vegetarian version.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add more vegetables such as bok choy or spinach.
Tips and tricks:
- Slice the beef brisket thinly for faster cooking time.
- Use a strainer to remove any impurities from the broth.
- Adjust the amount of gochujang according to your spice preference.
Storage instructions:
Store leftover oritang udon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the oritang udon in a pot over medium heat until heated through.
Presentation ideas:
Serve the oritang udon in bowls with the cooked udon noodles at the bottom and the broth and beef brisket on top. Garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with a side of kimchi and steamed rice.
Suggested side dishes:
Kimchi and steamed rice
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the beef brisket is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
Make sure to cook the beef brisket thoroughly to avoid any foodborne illnesses.
Food history:
Oritang is a Korean beef soup that is traditionally made with beef brisket, daikon radish, and shiitake mushrooms. Udon noodles are a Japanese addition to this dish.
Flavor profiles:
Savory, umami, spicy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese