A trendy modern Korean noodle shop style entree! Spicy little sausages!
Udon thick wheat flour noodles originated in China in the ninth century. A Buddhist priest studying in China passed the recipe on to a fellow priest who later introduced udon noodles to Japan. Udon noodles are called a few names in China, but those names sound similar when pronounced. One of the Chinese common names for udon noodles is wudong. In Korea, wudong noodles are called udong. A similar tradition udong noodle cooking method is used in China, Japan and Korea. The noodles are boiled and then shocked in ice cold water to produce a chewy firm texture. Koreans seem to prefer their noodles to be a little bit more firm in texture than the other two countries, so special attention by Korean noodles chefs is placed on making udong noodles with a firmer chewy texture. An overcooked soft noodle will not please many Korean udong noodle customers! I purchased the udong noodles and spicy mini sausages at a Korean Market in Korea Town Las Vegas. I posted a few Japanese style udon recipes with these same noodles. Because spicy mini sausages are popular in Korea, I used the Korean udong name for the title of this recipe. Beef broths are often used as an ingredient for Korean cuisine. No red chile paste or red chile sauce was used in this recipe. Just half of a mild green jalapeno chile pepper was added to the stir fry garnish. As far as spicy Korean food goes, this recipe has a tame flavor. Noodle shops are big time popular in Korea, just like in Las Vegas, Japan and China. Even though tradition is the main rule for much of a noodle shop's cuisine, many noodle chefs break tradition to create new and exciting trendy noodle recipes. The chef's trendy noodle creations are usually given hip exciting sounding names. Las Vegas has that Sin City reputation, so the noodle houses here give their noodle creations some names that have fun shock value! As a home cook, feel free to give this noodle creation whatever crazy fun name that comes to mind. Have some trendy modern Korean udong noodle fun!
Udong Noodles in Beef Broth with Stir Fry Spicy Mini Sausages, Jalapeno, Onion and Savoy Cabbage Recipe: For this recipe and most udong noodle recipes, the udong noodles are boiled and shocked, then set aside till the accompaniments are cooked. This recipe does not requires a large amount of beef broth. The beef broth accompanies and flavors the noodles. Spicy mini sausages can be found in Korean markets. Spicy American "Little Smokey" sausages can be substituted, if no Korean markets are nearby, even though they are not seasoned with asian spices. Boil a pot of water over high heat. Add 1 portion of udong noodles. Cook the noodles just long enough for them to become fully cooked, but not soft. Remove the cooked udong noodles from the hot water and immediately place them in a container with ice water to shock the noodles. Gently swirl the noodles in the ice water, so the cool quickly and so any excess starch is removed from the noodles. Remove the noodles from the ice water and set them aside. Heat 2 cups of clear rich dark beef broth in a small sauce pot over high heat. When theBroth starts to boil, reduce the temperature to very low heat. Keep the beef broth hot. Heat a saute pan or wok over medium/medium high heat. Add 1 small splash of vegetable oil.
Add 10 to 12 spicy mini sausages.
Saute till the mini sausages just start to get a few light brown highlights.
Add 1 tiny handful of thin julienne sliced onion.
Add 1/2 of a thin sliced jalapeno.
Add 1 small handful of thin sliced savoy cabbage.
Add 2 cloves of minced garlic.
Saute and stir fry, till the vegetables start to become tender.
Add 1/2 teaspoon of sesame oil.
Add 1/2 tablespoon of thin soy sauce.
Add 1/2 teaspoon of sugar.
Add sea salt and white pepper.
Remove the pan from the heat.
Place the reserved udong noodles in a big soup bowl.
Pour the hot beef broth over the noodles to reheat them.
Arrange the spicy mini sausages on top of the noodles, so they look nice.
Place the vegetable part of the stir fry on the center of the noodles and arrange them so they look nice.
Place cilantro leaves around the noodles as a garnish.
Magnifique! A bowl of trendy modern Korean udong noodles cooked with traditional techniques! The spicy mini sausages are fairly mild tasting, but they do have an interesting Korean and Chinese spice flavor. Chewy firm textured udong noodles are fun to eat with chopsticks. Yum! ... Shawna
Hiç yorum yok:
Yorum Gönder