CURRY UDONG SOUP

Anyone reading this who knows me will probably know that I love to cook.  I'm not the most organised cook in the world and I pretty much never ever measure or record what I put in to my creations.  I just add things and see how it goes.  But one problem with this method is that I can never remake something the same second time around.  Anyway, I bought a rice-cooker the other day so will be doing a lot more cooking (well, cooking that involves rice...) and it has inspired me to start a food-blog-sort-of-thing.  I've been a bit shit  lazy with the blog updates so this will give me more to write about.

SO....

I am going to use this blog to:

 a) Add recipes that I would like to remember 

and  b) Add interesting Korean foods that people at home may find strange/amazing/disgusting etcetc

and c) Give you lucky, lucky people an insight in to my kitchen (or lack of with my one-hob stove).

CURRY UDONG SOUP  카레우동

The first meal I would like to share with you is Curry Udong soup.  You might be reading this thinking 'you spelt udon wrong, it doesn't have a 'g' at the end.  You idiot.'  Even if I Google 'Udong,' it kindly replies: "Did you mean: udon".  Err, no actually Google.. Udong is the Korean, as opposed to Japanese (Romanised) spelling of what is essentially the same thing (a thick wheaty, chewy noodle).

Anyway, I'm blabbing about nothing.  Let's get back to the recipe.  This is for two people:

Ingredients 

2x packets of udong noodles

1x medium onion

2.5x tbsp curry powder

2x cups of water with some dashi stock in it

1/3 cup of mirin / mirim (rice wine)
Corn starch to thicken

Splash of soy sauce (reduced salt if poss)

a sprinkle of sesame seeds

and a sprinkle of black pepper (optional, but tastes gooood).

1. Boil the udong for 1-2mins then rinse and set aside.
2. Finely chop the onion and then fry for a few mins until soft.
3. Add the curry powder and mix in with the onion.  (A good idea at this point would be to mix a tiny bit of water in with the powder to make a paste to avoid lumps before adding to the pan).

Ottogi curry powder

4. Add 2 cups of dashi stock (2 cups of water and about 2 tsps of dashi stock or vegetable stock)

Dashi - beef stock

5.  Add 1/3 cup of mirin (rice wine)

6.  Add a splash of soy sauce.

7.  Bring to the boil and add the necessary amount of cornstarch to thicken the soup up a bit.

8.  Add the udong noodles to the soup and cook for a couple more minutes.

9.  Serve up and sprinkle on a few sesame seeds to make it look good ;)

Curry Udong Soup