Main
- Udon Noodles
- Gehaktballetjes
- 1 cup aged kimchi, chopped into thumbnail size pieces
- 50g/ 1.8 ounces onion, thinly sliced
- 30g/ 1 ounce green onion, thinly sliced
- Some cooking oil
Sauce (Mix these in a bowl)
- 1 Tbsp Korean chili flakes (gochugaru)
- 1/2 Tbsp Korean chili paste (gochujang)
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp raw sugar
- 1/2 tsp minced garlic
- 1 tsp sesame oil
- (optional) 1 tsp rice vinegar – add this if your Kimchi is not aged enough or if you want extra tanginess
Garnish (These are optional, but they certainly enhance the flavor!)
- 2 eggs, soft boiled or pan-fried
- A few sprinkles of ground black pepper
- 1 Tbsp roasted sesame seeds
- 1 Tbsp green onion, thinly sliced
- A few strips of roasted seasoned seaweed
How to Make Kimchi Udon
1. Boil the udon noodles per manufacturer’s instructions. Drain the water. Set aside.
2. Bake the meat
3. Add the onion and Kimchi and cook until they are wilted (about 1 to 2 mins). Add the sauce and mix them well.
4. Add the udon noodles and mix them with the rest of the ingredients. Add the green onions and stir lightly.
5. Serve the noodles on a plate and garnish with the egg, ground black pepper, more green onions, sesame seeds.