BUTTER KIMCHI NOODLES

 Alex Lau

So ,  Okay ,  you are probably going to have to go to your local oriental grocery store. Mine is the H- Mart in Naperville.

This was really a surprise for me. I like Kimchi and who doesn’t like noodles ? The butter blends this all into a really smooth dish that can be a side or a whole meal.

SO let me introduce some new items a lot of you might not be familiar with :

The first is Gouhujang. ( pronounced go-choo-jong , for those of you who do not speak fluent Korean )

Gochujang is most commonly sold in short, square-shaped tubs, like this one made by CJ Haechandle. Photo: Amazon

or   ( Wal-Mart )

 

What Is Gochujang, Exactly?

Gochujang is a thick, crimson paste made from chile peppers, glutinous rice (also known as sticky rice), fermented soybeans, and salt. The chile peppers provide a healthy amount of lingering heat that’s not burn-your-mouth spicy; the sticky rice brings a touch of sweetness that’s sometimes enhanced by added sugar; and the fermented soybeans act as the miso-like ingredient that anchors gochujang’s “umami” flavor. But “umami bomb sells it way short,” says Matt Rodbard, the author of Koreatown: A Cookbook, describes gochujang’s flavor as having

“funkiness, spice (sometimes a CRAZY amount of spice), and sweetness on the backend.”

Gochujang isn’t meant to be used as a finishing sauce like sriracha or Tabasco—it’s too aggressive. And although it goes into many traditional Korean dishes, it’s hardly ever used plain for the same reason. “It must be cut with something (sesame oil, crushed garlic, sugar, soy sauce), which is where the problem starts with novice chefs cooking with it,” Rodbard says. Gochujang’s sweet-hot-salty flavor truly shines when it’s used by the spoonful to add depth to stews and marinades..

Going to the H- mart or ordering on-line  will be worth it.

You will be truly surprised  when you add 1 Tbsp of Soy Sauce and 1 Tbsp. of Gochujang to 1 cup of your favorite BBQ sauce

1 Tsp goes well with Stirfry and Ramen recipes too

 

KIMCHI

This you will be able to get at your local grocery store in the Oriental section, or the health aisle ,  or the refrigerated  salad dressing  section

This is Korean  Spicy Cabbage , So if you like cabbage, and you like sauerkraut, and you like Spicy  garlicy chili peppery kinda things ……

you are going to like this.

Koreans eat this as a side dish cold or at room temperature. I first bought this in the winter time and thinking it was like Saurkraut I warmed it up a little .    I really liked it ,  especially with some good rye bread to sop up the juice , even tho my friend Mr. Kim said this was a big NO in Korea.

I like it. Try it !

Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, Chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. And it’s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea. Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers and hotdogs  and Polish sausage , or you can even wrap it up in a omelet.

Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion , plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

 

Next up is  Chili Garlic Sauce:

Brought to you by HOY  FONG ( the same folks that make Sriracha Hot Chili Sauce ) Not as hot.

This can be found in the Oriental section of your grocery store and you will soon be using this on everything.

 

Servings: 4

• 5 tablespoons butter, divided
• 1 cup finely chopped kimchi, plus ⅓ cup kimchi juice
• 2 tablespoons gochujang (Korean hot pepper paste) or    1 Tbsp.   Chili Garlic Sauce
• ½ cup low-sodium chicken broth
• 1 pound fresh or frozen udon noodles 
• 
• These are thicker wheat noodle – you can even get them at WALMART

 

• Kosher salt
• 4 large egg yolks, room temperature ( or Fry up the whole  egg and lay it  on top  )
• 3 scallions, white and pale-green parts only, thinly sliced on a diagonal
• 1 tablespoon toasted sesame seeds

 

 

• Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
• Meanwhile, boil noodles according to package directions.
• Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
• ( the egg yolks will cook up being on the hot Kimchi Noodles )
• Eat and Enjoy !
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