Garlic Mushroom Ssamjang Udon

Ingredients

• 1 package Udon noodles (fresh or frozen)
• 6 clove Garlic (minced)
• 150 g Mushrooms (chopped)
• 0.25 cup Parmesan cheese (grated, plus more for topping)
• 2 tbsp Butter (divided)
• 1 tbsp Ssamjang (Korean seasoned soybean paste)
• 1 tbsp Pine nuts
• 1 tsp Sugar
• 1 tsp Light soy sauce
• 0.5 tsp Dark soy sauce
• 0.5 tsp Fish sauce
• 1 tsp Oyster sauce
• Scallion greens (sliced for garnish)
• Sesame seeds (for garnish)

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.

Notes

This dish is sweeter than typical udon bowls due to the ssamjang and added sugar. Ssamjang is a Korean condiment typically made from fermented soy beans and chili paste.

Nutrition per serving

• main
• udon
• noodles
• vegetarian
• fusion
• quick meal
• korean-inspired