Japanese, Korean, Noodles

Vegetable & Mushroom Udon With Doenjang Broth

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. ๐Ÿ™‚

Vegetable & Mushroom Udon With Doenjang Broth
Jap-Kor noodle: Vegetable & mushroom udon with doenjang broth. Slurp!

Japanese Udon
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.

Ingredients: King oyster mushroom, carrot, broccoli, gem lettuce, spring onion and garlic.

Prepare ’em as showed here.

Add Garlic & Bring Water To A Boil
Add water and garlic in a claypot.

Doenjang - Soy Bean Paste
This is Korean fermented soybean paste or deonjang.

Add Doenjang
Add deonjang into the water. Use a spoon to mash the doenjang.

Once the broth is boiling add king oyster mushroom. Then let it boil once again.

Add Udon
Now add udon.

Add Broccoli & Carrots
Also add broccoli and carrots. Bring broth to boil.

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
Doenjang broth is the BEST broth ever!!! (no joke)
So flavorful and so sweet. Can’t stop slurping…

Vegetable & Mushroom Udon With Doenjang Broth
Beautiful, fresh and healthy.

Vegetable & Mushroom Udon With Doenjang Broth
Serves 1

200g Japanese udon, rinsed
350ml water
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.

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  • Reply Nava Krishnan July 18, 2011 at 9:19 pm

    Looks so yummy with the veg and broth drenched with the noodles.

  • Reply smallkucing July 19, 2011 at 1:08 pm

    ooo i did know they have a paste like that. Okay…will go check out at the local stores here. Thanks

    • Reply Che-Cheh July 19, 2011 at 5:06 pm

      Try looking at Korean shops ya.

  • Reply foongpc July 20, 2011 at 1:44 am

    Wow! Looks so delicious! I’m drooling!

    • Reply Che-Cheh July 20, 2011 at 8:49 am

      Hehe ๐Ÿ™‚
      Thanks for dropping by.

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