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Re: Korean food question
spicy soba noodles with shiitakes and cabbage
Gourmet | August 2007
Maggie Ruggiero
recipe photo reviews (7) my notes Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Active time: 30 min Start to finish: 30 min
Servings: Makes 4 servings
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IngredientsFor sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame
PreparationStir together all sauce ingredients until brown sugar is dissolved, then set aside.
Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
Cooks' note: If you aren't able to find Korean hot-pepper paste, substitute 3/4 teaspoon Chinese chile paste and reduce the amount of soy sauce to 1/4 cup.
spicy soba noodles with shiitakes and cabbage
Gourmet | August 2007
Maggie Ruggiero
recipe photo reviews (7) my notes Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Active time: 30 min Start to finish: 30 min
Servings: Makes 4 servings
subscribe to Gourmet
IngredientsFor sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame
PreparationStir together all sauce ingredients until brown sugar is dissolved, then set aside.
Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
Cooks' note: If you aren't able to find Korean hot-pepper paste, substitute 3/4 teaspoon Chinese chile paste and reduce the amount of soy sauce to 1/4 cup.
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