Main ingredients 🥩
udon noodlessquidshrimpenoki mushroomshiitake mushroombutton mushroomyoung mustard greensbamboo shootzucchiniminced garlicsoy sauceegg
Yeo Kyung-rae's Chinese-style Udon
A traditional Chinese udon with a rich garlic broth, simmered with fresh seafood and mushrooms for a refreshing and clean taste.
🙋 Recommended for
- ⭐ Those who want to refresh their system with a deep yet non-irritating, cool broth
- ⭐ Those looking to neatly use up various leftover vegetables and seafood from the fridge
Ingredients needed 🛒2 servings
- udon noodles (or Chinese noodles) 2 servings
- squid 1/2 large
- shrimp 6 pieces
- enoki mushroom 1 piece
- shiitake mushroom 2 pieces
- button mushroom 2 pieces
- young mustard greens 2 bunches
- bamboo shoot a little
- zucchini 1/4 piece
- minced garlic 1 tablespoon
- soy sauce 1 tablespoon
- egg 1 piece
- sesame oil 1 tablespoon
- salt a little
- pepper a little
Recipe 🍳
- Boil the noodles in boiling water, then rinse thoroughly under cold water to remove excess starch and drain well. Divide and set aside in serving bowls.
- Cut enoki, shiitake, button mushrooms, bamboo shoots, zucchini, and young mustard greens into bite-sized pieces for a neat presentation.
- Score the inside of the squid and slice it; split the shrimp down the back and cut them into larger pieces.
- Blanch all the sliced mushrooms, vegetables, and seafood together in boiling water for a moment, then remove and set aside.
- Bring clean water to a boil in a pot, add 1 tablespoon of minced garlic and a small amount of soy sauce to color the broth, then season with salt, pepper, and seasoning to taste for a refreshing flavor.
- Once the broth comes to a boil, add the previously blanched vegetables and seafood, and simmer briefly.
- Gently pour the beaten egg mixture over the surface, allowing it to form soft strands as it cooks. Once the egg is cooked and floats up, drizzle sesame oil around the edges to finish.
- Pour the hot broth over the prepared noodles and top generously with the ingredients to complete.
- Cook the noodles, rinse under cold water, and set in bowls.
- Prepare mushrooms, vegetables, and seafood by blanching them briefly in boiling water.
- Make a refreshing garlic broth using boiling water, minced garlic, soy sauce, salt, and pepper.
- Add the blanched ingredients to the broth and bring to a boil, then stir in the beaten egg and sesame oil.
- Pour the hot broth over the noodles to finish.
Cooking tips 💡
- Since clear and clean broth is essential for Chinese-style udon, blanch seafood and vegetables beforehand to prevent cloudiness.
- Avoid stirring vigorously after adding the egg mixture—let it cook naturally until softly set to keep the broth clear.
- For a spicier, more refreshing kick, recommend adding finely chopped green chili at the end of cooking.
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