By: Jared Barrows, Nico Calderon and Emma Arsenault
Kimchi is the most important traditional fermented food in Korea. Historically, the tradition of
making kimchi among Koreans started as a necessity of storing and preserving vegetables
during the long harsh cold winters when many people died of starvation. It originated In Korea over 3,000 years ago. Making kimchi started as a way to ferment and store vegetables during the cold winter when many Koreans died of starvation.
Kimchi Udon Stir-fry Noodles Serves 4
Prep time: 5 mins
Cook time: 10 mins
Ingredients:
Main
9 oz udon noodles
8 slices of bacon, chopped into thumbnail size pieces (*see note)
2 cup aged Kimchi, chopped into thumbnail size pieces
2/3 cup yellow onion, thinly sliced
1/2 cup green onion/scallions, thinly sliced
Some vegetable oil
Sauce (Mix these in a bowl)
1 Tbsp Korean chilli flakes (gochugaru)
1 Tbsp Korean chilli paste (gochujang)
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp raw sugar
1 tsp minced fresh garlic
2 tsp sesame oil
Garnish (These are optional, but they certainly enhance the flavor!)
A few sprinkles of ground black pepper
2 Tbsp roasted sesame seeds
2 Tbsp green onion, thinly sliced
Few strips Korean roasted seasoned seaweed
Instructions:
Boil the udon noodles per manufacturer’s instructions. Drain the water. Set aside.
(Ideally, step 1 and step 2 should start at the same time so that you use the fresh,
warm and not sticky noodles.)
2. Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it
thinly. Add the bacon and cook for 2 to 3 mins. Stir occasionally.
3. Add the onion and Kimchi and cook until they are wilted (about 1 to 2 mins).
Add the sauce and mix them well.
4. Add the udon noodles and mix them with the rest of the ingredients. Add the green
onions and stir lightly.
5. Serve the noodles on a plate and garnish with the ground black pepper,
more green onions, sesame seeds, and seaweed strips.
Nutritional Characteristics
Kimchi is a fermented food. Fermented foods are good probiotics. Probiotics are good for the immune system.
Kimchi is rich in vitamin K and vitamin C.
Kimchi is full of antioxidants which can help with the risk of serious health conditions.
Positive Characteristics
Kimchi is very flavorful and spicy.
Kimchi can be stored in the fridge for up to 5 days and eaten as leftovers.
Kimchi is easy to cook. Only takes 25 minutes.
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