Korean Steamed Kimchi Mushroom Noodles

Name: Korean Steamed Kimchi Mushroom Noodles
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh wheat noodles 300 g; ripe kimchi 140 g; oyster mushrooms 120 g; onion 70 g; gochugaru 1 tbsp; soy sauce 1 tbsp; perilla oil 1 tbsp; water 180 ml; chopped scallion 20 g

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Fresh noodles are laid over kimchi and oyster mushrooms, the lid goes on, and they cook in the steam rising from the kimchi juices.

Almost no liquid is left at the end, so it looks like a stir-fry, but the sour, spicy kimchi flavor goes right through each strand.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 140g well-fermented kimchi into 2cm lengths.

Tear 120g oyster mushrooms into strands by hand, following the natural grain.
2

Julienne 70g onion and gently loosen 300g Chinese noodles so the strands do not stick together.
3

Spread the kimchi, oyster mushrooms, and onion evenly across a wide pan.

Lay the noodles on top of the vegetables.
4

Stir together 1 tbsp gochugaru, 1 tbsp soy sauce, and 150ml water.

Pour evenly around the edges of the pan, cover with a lid, and reduce to medium-low heat.
5

Steam covered for 10 minutes, carefully turning everything once halfway through so noodles and vegetables cook evenly.
6

Turn off heat, drizzle perilla oil over everything, toss to coat and add aroma, then top with sliced green onion.