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Gochugaru Chicken Noodles with Cabbage
30 min · 25 min hands-on
0 of 14 checked.
300
g
thick wheat noodles (udon or fresh kalguksu)
— fresh if you can get them
300
g
chicken thigh, boneless skinless
— cut into bite-sized strips
350
g
green cabbage
— approx. ⅓ of a small head, cut into 3 cm pieces
2
tbsp
gochujang
2
tbsp
gochugaru
— plus more at the table
2
tbsp
soy sauce
1
tbsp
honey
— or brown sugar
4
cloves
garlic
— grated
15
g
ginger
— grated
1
tbsp
toasted sesame oil
2
tbsp
neutral oil
3
optional
spring onions
— sliced on the bias, whites and greens kept apart
(optional)
1
tbsp
toasted sesame seeds
(optional)
1
tsp
rice vinegar
— or a squeeze of lemon, to finish
(optional)
You’ll need
Wok
no wok? Skillet works
Stockpot
no stockpot? Dutch oven works
Colander
Mixing bowl
Cooking chopsticks (saibashi) (optional)
no cooking chopsticks (saibashi)? Tongs works
Tongs
Wooden spoon (optional)
Noodle basket (optional)
no noodle basket? Spider strainer or Colander works
Ramen bowl (optional)
no ramen bowl? Mixing bowl works
Chopsticks (optional)