Gochujang Mackerel Udon

Name: How to cook Gochujang Mackerel Udon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 Serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Gochujang Mackerel Udon

Since I invented ‘Gochujang Mackerel Rice Bowl’, I have been making it frequently. I actually don’t need to cook anything if I had already cooked Rice. Because it is so easy and delicious, I made a Udon Noodle version today. I recommend to add an Egg to this dish. Egg can be boiled, poached OR fried, but I microwaved it as it is the quickest and easiest method. It took less than 60 seconds to cook an Egg. This is another quick and easy dish that can be made with a can of Mackerel OR other fish.

Ingredient

Food ration :

1 Serving

1 can (125 g)

Mackerel in Brine

serving Cooked Udon Noodles *Frozen type recommended

1/4 sheet

Nori *torn into small pieces

1/2

Spring Onion *finely chopped

Egg *cooked in your favourite way, I cooked ‘Onsen Tamago’ in the microwave

1/2 clove

Garlic *grated

1 teaspoon

Soy Sauce

1 teaspoon

Mirin

1 teaspoon

Gochujang (Korean Spicy Miso)

1/4 teaspoon

Sugar

1/4 teaspoon

Sesame Oil

Cooking instructions

* Step 1

Heat Cooked Udon Noodles in boiling water, then drain. You can cool the Udon Noodles under cold water if you prefer the Udon Noodles cold.

* Step 2

Combine all the Sauce ingredients in a bowl. Drain Canned Mackerel, discard the brine, break into bite-size pieces, add to the sauce, and mix to combine. *Note: You can add Spring Onion as well, but save some for topping.

* Step 3

Place the drained Udon Noodles on a plate, cover with the Mackerel mixture, add the Egg, scatter Nori pieces and Spring Onion. Today I added some Crispy Chilli Oil as well.

Note: if there is a photo you can click to enlarge it