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 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.
