Jongga Recipe
Kimchi Egg in HellIngredient
Sliced Napa Cabbage Mat Kimchi / 180g
Fresh Udon noodles / 400g (2 servings)
Any Protein (Bacon, Sausage, Pork belly, Tuna, Chicken etc) / 100g
Onion 60 g (thinly sliced)
Green onion 30 g (sliced)
Minced garlic 10 g (1 tbsp)
Cooking oil 20 g (2 tbsp)
Soy sauce 15 g (1 tbsp)
Gochujang 20 g (1 tbsp)
Sugar 5 g (1 tsp, optional)
Sesame oil 10 g (1 tbsp)
Black pepper to taste
2 servings
1. Loosen udon by placing in hot water for 20 to 30 seconds. Drain well.
2. Heat oil in a pan. Add garlic, green onion, and onion. Stir-fry for about 1 minute.
3. Add your protein of choice and cook until lightly browned.
4. Add your protein of choice and cook until lightly browned.
5. Add soy sauce, gochujang, and (if needed) sugar. Add udon noodles and mix until evenly coated. Stir-fry for 2 to 3 minutes on high heat.
6. Drizzle sesame oil, add pepper, and toss once more. Top with extra green onion or sesame seeds if desired.
