Creamy Spicy Korean Udon Noodles With Bulgogi Chicken Recipes

CHICKEN BULGOGI UDON NOODLES

Steps:

• Slice chicken breast thin as possible. Combine chicken, garlic, ginger, soy sauce, mirin, plum extract, sugar, sesame oil and black pepper in a mixing bowl. You can use 3 tbsp red or white wine to substitute mirin & plum extract. Mix well and set a side. You can marinate over night but not necessary, about 10 minutes will do the job.
• Run frozen udon noodles under hot water (not boiling water, just hottest water you can get from faucet) until it's soften. Then rinse under cold water and drain. Set aside.
• Heat a large skillet or wok over high heat, add cooking oil. Add sliced onions and stir fry for 2 minutes or until the edges are golden and most of the onions are soften.
• Add marinated chicken and stir fry for 3 to 4 minutes or until chicken is fully cooked.
• Add the prepared noodles and stir fry everything together about 2 to 3 minutes. Add half of the chopped green onion and toss. Remove from heat.
• Serve on a serving plate (I decorate the plate with crown daisy, but you can skip it or use baby kale, angular or baby spinach.) and garnish with remaining chopped green onion, sesame seeds, sesame oil and black pepper. Serve with your favorite kimchi or sriracha for a spicy kick. Enjoy!

CREAMY SPICY KOREAN UDON NOODLES WITH BULGOGI CHICKEN

Steps:

• Mix all the ingredients for the marinade in a small bowl or measuring cup. In a large bowl, add the chicken breasts and 4 tablespoons of the sauce and set aside the remainder marinade sauce to be used for brushing onto the chicken while cooking and for the noodles later. Mix to coat the chicken well with the sauce. Leave to marinate for 20-30 minutes at least. (The sauce will penetrate the chicken better if refrigerated overnight, but if you don't have the time, 20-30 minutes will work just fine.)
• Preheat oven to 175°C/347° While the chicken is marinating, chop up and prepare the other ingredients for the noodles.
• For the chicken, turn on the stove to medium-high heat and add 2 tablespoons of olive oil on a cast iron grill pan/skillet. Spread the oil with a cooking brush. Once the oil is hot, lift the chicken from the marinade bowl with tongs and place them top side up on the pan.
• Cook for 3-4 minutes, then brush the chicken with more marinade from the bowl they were marinating in and use tongs to turn them over to the other side.***
• Cook on the other side for 3-4 minutes, then brush the chicken with more marinade and turn them over again so that they are top side up again.
• Repeat step 4 & 5 again so that the chicken ends up facing top side up again.
• Brush chicken with the marinade, then place the cast iron pan in the oven. (Note: If your cast iron grill pan/skillet can't fit in your oven, transfer the chicken to either an oven safe dish or sheetpan lined with foil.) Bake for 18-20 minutes, flipping and brushing with more marinade every 5-6 minutes.
• Remove from oven and wait at least 10 minutes before slicing chicken into strips.
• While the chicken is baking, start preparing the noodles. Boil the udon noodles according to package instructions. Drain the water and set aside in a strainer. If using a non-metal strainer, run some warm water over the noodles to prevent them from sticking to the strainer.
• Turn on stove to high heat and in a large pan, add olive oil and sesame oil. (Note: you can also add a little chili oil for extra heat if you like.)
• Add the spring onion whites and ginger. Sauté for 30 seconds.
• Add the onion and sauté for until they are translucent - about 1 minute. Turn down heat to medium and add the garlic and red chilies. Sauté until fragrant but be careful not to over brown the garlic - about 1-2 minutes.
• Add the mushrooms and cook on both sides for about 2 minutes. The onions will start to turn golden-brown. Toss and combine everything together. Add the cream and milk and stir.
• Add the remainder marinade sauce - about 50ml/3.5 TBLS, honey, and Korean capsaicin sauce (if using) and stir to combine. Add the spinach leaves and stir until they have wilted.
• Once the sauce starts to thicken, add the udon noodles (Note: Run water over noodles if they look dry/sticky before adding to the pan). Turn up the heat and toss to combine noodles with sauce.
• Place sliced chicken strips on noodles. Let them warm up for about 1-2 minutes and then remove from heat. +
• Garnish with spring onion greens and sprinkle toasted sesame seeds over chicken. Serve.