MidWeek Prep: Jjeol Myeon lunches! (Korean udon with veggies, pork, and red chili sauce)
MidWeek Prep: Jjeol Myeon lunches! (Korean udon with veggies, pork, and red chili sauce)
by HarveysBackupAccount
2 Comments
HarveysBackupAccount
You need some specialty ingredients, but it’s not difficult to make and it’s packed with flavor. The stir-fried meat and veggies are optional. I added them to use up some stuff in our fridge but it only calls for the fresh veg. Based on the recipe from Sohui Kim’s *Korean Home Cooking*
**Sauce**
* 1/4 c. gochujang (fermented red chili paste) * 2 Tbsp each: brown sugar, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, minced garlic, and gochukaru (Korean red chili flakes)
Mix everything together fully. If it’s really thick and paste-like, add 1 Tbsp water, rice vinegar, or soy sauce (choose based on flavor you want)
**Raw veggies**
* 1 large or 2 small cucumbers, cut into strips * 2-4 green onions, sliced thin * 1 c. bean sprouts * 1 c. sliced sesame leaves or perilla/shiso leaves
**Stir fry**
* Brown 1/2 lb of ground pork or ground beef in a skillet * Take 2 carrots, cut in half lengthwise, then slice thinly on the bias, and add them to the pan to cook until slightly softened
**Assemble**
Cook 1 lb (500g) fresh Korean wheat noodles (jjeolmyeon is a specific kind of noodle but you can cheat and use, well, whatever you want). Drain in a colander and rinse with cold water until they’re cool enough to handle. Put everything together and you’re good to go!
I will eat these cold or maybe warm, but I won’t reheat them all the way to hot. Mix it all together before you eat it, to get the sauce well mixed in.
Sima228
These look so fresh and delicious! Do you prep them for the whole week?
2 Comments
You need some specialty ingredients, but it’s not difficult to make and it’s packed with flavor. The stir-fried meat and veggies are optional. I added them to use up some stuff in our fridge but it only calls for the fresh veg. Based on the recipe from Sohui Kim’s *Korean Home Cooking*
**Sauce**
* 1/4 c. gochujang (fermented red chili paste)
* 2 Tbsp each: brown sugar, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, minced garlic, and gochukaru (Korean red chili flakes)
Mix everything together fully. If it’s really thick and paste-like, add 1 Tbsp water, rice vinegar, or soy sauce (choose based on flavor you want)
**Raw veggies**
* 1 large or 2 small cucumbers, cut into strips
* 2-4 green onions, sliced thin
* 1 c. bean sprouts
* 1 c. sliced sesame leaves or perilla/shiso leaves
**Stir fry**
* Brown 1/2 lb of ground pork or ground beef in a skillet
* Take 2 carrots, cut in half lengthwise, then slice thinly on the bias, and add them to the pan to cook until slightly softened
**Assemble**
Cook 1 lb (500g) fresh Korean wheat noodles (jjeolmyeon is a specific kind of noodle but you can cheat and use, well, whatever you want). Drain in a colander and rinse with cold water until they’re cool enough to handle. Put everything together and you’re good to go!
I will eat these cold or maybe warm, but I won’t reheat them all the way to hot. Mix it all together before you eat it, to get the sauce well mixed in.
These look so fresh and delicious! Do you prep them for the whole week?