Garlic Mushroom Ssamjang Udon

Steps

1. 1

   Mince the garlic, chop the mushrooms, and grate the parmesan cheese.

2. 2

   Bring a pot of water to a boil. Cook the udon noodles according to package instructions, then drain and set aside.

3. 3

   In a wok or large skillet, melt half of the butter over medium heat.

4. 4

   Add the ssamjang to the melted butter and stir to bloom the paste until fragrant.

5. 5

   Add the chopped mushrooms and pine nuts to the wok. Fry until the mushrooms are golden, nutty, and glossy. Remove the mushroom mixture from the pan and set aside.

6. 6

   In the same wok, melt the remaining butter. Add the minced garlic and sauté until golden and fragrant.

7. 7

   Pour in the sugar, light soy sauce, fish sauce, dark soy sauce, and oyster sauce. Stir to combine.

8. 8

   Add the cooked udon noodles to the sauce. Toss well until the sauce evenly clings to the noodles.

9. 9

   Stir in the grated parmesan cheese until it melts and the sauce becomes silky and rich.

10. 10

    Transfer the noodles to a bowl. Top with the sautéed mushrooms and pine nuts, sliced scallion greens, an extra sprinkle of parmesan, and sesame seeds.