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Asian Slaw recipe for beef bulgogi lettuce wraps

Asian Slaw Recipe
Ingredients

1/2 red cabbage sliced

1 red onion

3 spring onions

8 radishes sliced into rounds

2 medium carrots julienned

1 bag of beansprouts


Dressing

juice and rind of 1 lime

3 dessert spoons light soy (because who actually has a table spoon in the kitchen?)

3 dessert spoons fish sauce

3 dessert spoons rice wine vinegar

3 dessert spoons toasted sesame oil

2 dessert spoons honey

1 dessert spoon sesame seeds

2 cloves of minced or finely grated garlic

1 inch thick piece of grated ginger

1 small bunch of corriander chopped finely

leaves of around 6 stalks of mint finely chopped

Instructions

Prepart the dressing by adding everything to same bowl.

Due to recent food bacteria scares related to beansprouts I added the bag to a steamer for a few minutes to kill the bacteria but still leave crunchy. After a few minutes in the steamer I rinsed under cold water to stop the cooking process and still leave a little crunch.

In a seperate large bowl add the vegetables for the slaw one by one after slicing.

Pour the dressing over the veggies and mix to combine. Leave to infuse for an hour or two in the fridge.

I served this with BBQ’d bulgogi beef lettuce wraps, pickled cucumber, pickled daikon and kimchi for my birthday BBQ last week. It still tasted great for lunch with the leftovers the day after down the beach with a nice cold can on fruity Brewdog Elvis Juice.

Kimchi Udon Noodle Recipe

Ingredients

  • 2 packets ready cooker udon noodles (I used M & S)
  • 2 dessert spoons kimchi chopped
  • 1 clove garlic grated
  • 4 spring onions chopped diagonally
  • 1 teaspoon sesame seeds
  • toasted sesame oil to season
  • 2 egg yolks
  • 1/2 stock cube
  • 150ml boiling water
  • 2 teaspoons gochujang paste

Instructions

Warm the ready cooked noodles in the microwave for a minute just bring them up to temperature. It doesn’t matter if they aren’t boiling as they are going to be added to the pan anyway.

Add the chopped kimchi with a little bit of juice in the jar if there is any and the gochujang paste to a wok with a bit of oil to cook for 2-3 minutes on medium heat. Make sure it doesnt burn by stiring every 30 seconds or so.

Stir in the grated garlic, add the noodles to the wok, mix to combine then cook for a minute or two.

Add the 1/2 stock cube to the boiling water then add to the pan and mix again to make sure the noodles are coated.

Cook for another minute or two until done.

Divide the noodles between two bowls, scatter the spring onions and sesame seeds equally between the two bowls, drizzle with a bit of toasted sesame oil.

Place an uncooked egg yolk in the middle of the bowl and mix everything in with a fork or chopsticks. Now dig in!