The noodles can be found in the refrigerated section of the Korean grocery shop.
I used chicken in this recipe but it could be adapted to any meat or a tofu.
- 1 packet of noodles
- 1 chicken breast, cut into small pieces
- 1 tablespoon Korean chilli powder
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 4 garlic cloves, minced
- 1 zucchini shredded or cut into thin strips
- Salt & pepper
Fill a saucepan with water and bring to the boil.
Add the chicken pieces and cook for about 10 – 15 minutes. If you cut the pieces small, they will cook quicker.
Remove the chicken and keep the broth. Skim off any fat.
After the chicken has cooled, shred the meat by hand and place the pieces in a mediium bowl.
Add chilli powder, soy sauce, sesame oil, green onions, and garlic. Mix well until all the chicken is seasoned.
Wash the noodles in a sieve to remove starchy water, otherwise the final dish will be gluggy.
Bring the broth to the boil. Add the noodles and zucchini and cook until the noodles are chewy – about 5 minutes. Remove from the heat and add salt and pepper as needed.
Pour noodles and broth into a large serving bowl or individual bowls. Add the seasoned chicken. If you wish, top with shredded or crushed dried seaweed (nori).
Recipe from Eating Korean by Cecilia Hae Jin Lee.