Milky udon with a korean twist

Ingredients

• 3 garlic cloves - finely chopped
• 20g fresh ginger - finely chopped
• 350g ground beef
• 240g bean sprout - chopped
• 1 leek - chopped

- Ingredient A-
• 1 tbsp hot pepper paste / gochujang
• 1 1/2 tbsp soy sauce
• 2 tsp brown sugar
• 1 tbsp dashida or beef bouillon powder
• 1 tsp ginger powder
• udon noodle or dried udon noodles for 5 people

For the soup
• 2 garlic cloves - grated
• 600g milk
• 700g water

- Ingredient B -
• 10g miso
• 1 tbsp soy sauce
• 2 tsp torigara soup or chicken stock powder
• 1 tsp hot pepper paste / gochujang
• 1/2 tsp kosher salt
• 5 onsen tamago / soft boiled egg (optional)

Instructions

• 1. Make the meat mixture In a skillet, heat 1 tbsp oil and cook ginger and garlic until fragrant. Add bean sprout, leek and cook until wilted. Add the ground beef, stir-fry until the meat is no longer pink.
• 2. Add ingredients 'A' to season and mix well. Set aside.
• 3. Make the soup In a cooking pot, heat 1 tbsp oil and fry the garlic until fragrant. Add water and milk. Bring it to a boil. Add ingredients 'B' to season. Set aside.
• 4. Meanwhile, boil the udon by following the instructions of the package. Drain and divide noodles into serving bowls and pour the hot soup over udon. Top with the meat mixture from #2.
• 5. Top with onsen tamago / soft boiled eggs (optional) if you like.

https://www.atelierlalune.com/2018/06/milky-udon-korean-taste/

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