Because I love doenjang (Korean fermented soybean paste) so very much, I pair this beautiful traditional flavor with Japanese udon to bring out the very best of both elements. No additional seasoning is needed as doenjang is already a flavorful condiment/seasoning. For freshness, vegetable and mushroom are added.
Okay, enough talking. Come try this Jap-Kor fusion noodle.
Jap-Kor noodle: Vegetable & mushroom udon with doenjang broth. Slurp!
Japanese udon @ RM1.40 if I’m not mistaken.
You can get this from hypermarket. I got mine from a pork shop. Haha
Rinse udon under running water.
Once the broth is boiling add king oyster mushroom. Then let it boil once again.
Once it’s boiling and the udon has changed color, turn off heat. Lastly add gem lettuce and spring onion before covering the claypot. Let it sit for 2-4 minutes so that the components will cook a little bit more (it’s still cooking off heat; that’s the characteristics of claypot). Eat at once if you prefer springy udon.
Vegetable & Mushroom Udon With Doenjang Broth
200g Japanese udon, rinsed
2 cloves garlic, roughly chopped
1 small carrot (slice into 5cm long)
1 king oyster mushroom,
2 gem lettuce (yau mak)
2 broccoli florets
1 stalk spring onion, chopped
1 1/2 tablespoon doenjang (Korean soy bean paste)
1. Add water in a claypot. Mix in chopped garlic and doenjang. Use a spoon to mash the doenjang.
2. Bring broth to a boil.
3. Add king oyster mushroom. Bring broth to a boil again.
4. Lastly add Japanese udon, carrot and broccoli.
5. Once broth is boiling and the udon has just changed color, turn off heat. Add gem lettuce and spring onion. Cover claypot and let it sit for 2-4 minutes. Serve. Please note that food is still cooking in a hot claypot (away from heat). For springy udon, eat at once.
Hope you enjoy this dish.