Korean Seasoned Vegetables & Noodles with Spicy Sauce
A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.
Yield
8 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the radishes | |||
| 1 ½ | pounds |
radishes
slice into match-stick |
|
| 2 | tablespoons |
chili pepper flakes
or as needed, Korean chili flakes |
* |
| 3 | cloves |
garlic
or to taste, minced |
|
| ¼ | cup |
cilantro
freshly and finely chopped |
|
| 2 | teaspoons |
sesame seeds
|
|
| For the carrots | |||
| 2 | each |
carrots
slice into matchsticks |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
or as needed, minced |
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
sesame seeds
|
|
| For the english cucumber | |||
| 1 | each |
english cucumber
|
*
|
| 1 | teaspoon |
vegetable oil
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
sesame seeds
|
|
| For the green zucchini | |||
| 1 | each |
zucchini
|
*
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 ⅛ | teaspoons |
soy sauce, tamari
|
|
| 4 | cloves |
garlic
or to taste, minced |
|
| ¼ | teaspoon |
sesame oil
|
|
| 1 ½ | teaspoons |
sesame seeds
|
|
| For the mushrooms | |||
| 8 | each |
mushrooms, shiitake
or dried, soak in water for a coulpe of hours |
*
|
| ½ | tablespoon |
vegetable oil
|
|
| 2 ¼ | teaspoons |
soy sauce, tamari
|
|
| ¾ | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
sesame seeds
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| For the bok choy | |||
| 1 | bunch |
bok choy
ends trimmed off, rough leaves removed, and sliced |
*
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | dash |
sesame oil
|
*
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
sesame seeds
toasted |
|
| To serve | |||
| 1 | x |
noodles
cooked, as needed |
*
|
| 1 | x |
chili sauce
Korean chili sauce, 1 to 2 tablespoons per serving or as needed |
*
|
| 1 | x |
eggs
fried, optional, top each plate or bowl with one fried egg |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the radishes: | |||
| 680.4 | g |
radishes
slice into match-stick |
|
| 3E+1 | ml |
chili pepper flakes
or as needed, Korean chili flakes |
* |
| 3 | cloves |
garlic
or to taste, minced |
|
| 59 | ml |
cilantro
freshly and finely chopped |
|
| 1E+1 | ml |
sesame seeds
|
|
| For the carrots: | |||
| 2 | each |
carrots
slice into matchsticks |
|
| 5 | ml |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
sesame seeds
|
|
| For the english cucumber: | |||
| 1 | each |
english cucumber
|
*
|
| 5 | ml |
vegetable oil
|
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
sesame seeds
|
|
| For the green zucchini: | |||
| 1 | each |
zucchini
|
*
|
| 5 | ml |
vegetable oil
|
|
| 5.6 | ml |
soy sauce, tamari
|
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 1.3 | ml |
sesame oil
|
|
| 7.5 | ml |
sesame seeds
|
|
| For the mushrooms: | |||
| 8 | each |
mushrooms, shiitake
or dried, soak in water for a coulpe of hours |
*
|
| 7.5 | ml |
vegetable oil
|
|
| 11 | ml |
soy sauce, tamari
|
|
| 3.8 | ml |
sesame oil
|
|
| 5 | ml |
sesame seeds
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| For the bok choy: | |||
| 1 | bunch |
bok choy
ends trimmed off, rough leaves removed, and sliced |
*
|
| 5 | ml |
vegetable oil
|
|
| 1 | dash |
sesame oil
|
*
|
| 5 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
sesame seeds
toasted |
|
| To serve: | |||
| 1 | x |
noodles
cooked, as needed |
*
|
| 1 | x |
chili sauce
Korean chili sauce, 1 to 2 tablespoons per serving or as needed |
*
|
| 1 | x |
eggs
fried, optional, top each plate or bowl with one fried egg |
*
|
Directions
To prepare the radishes:
Add them into a mixing bowl, add ½ teaspoon of each salt and sugar.
Toss until well combined and allow to sit for 10 minutes.
Some liquid will be extracted.
Rinse the radish under the cold water and drain well.
Return them into the bowl and mix well with the seasoning ingredients, and set aside.
To prepare the carrots:
Cook the carrots with a little bit olive oil in a nonstick skillet over medium-high heat, until tender-crisp, about 2 to 3 minutes. Transfer into a small bow, and set aside.
To prepare the cucmber:
Cut the cucumber in half lengthwise and slice each half very thin half moon shape.
Add them in a bowl and add 1 teaspoon of salt and allow to sit for 10 minutes.
Rinse under the cold water, drain and squeeze out the excess water.
Heat the vegetable oil in a nonstick skillet over medium heat and add cucumber, stirring constantly, stir in salt and sesame seeds, and cook for about 2 minutes.
Remove from heat and set aside.
To prepare the zucchini:
Cut the zucchini into 2-inch logs.
Slice the zucchini into ¼ inch sticks.
Heat vegetable oil over medium heat.
Stir in zucchini and cook for 1 minutes.
Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
To prepare the mushrooms:
Thinly slice the mushrooms and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes. Set aside.
To prepare the bok choy:
Heat oil in the same hot skillet.
Add the garlic, ginger and scallions, cook for 30 seconds.
Stir in the bok choy and cook until the green parts are wilted and white parts are tender-crisp.
Add the soy sauce, sesame oil and sesame seeds, stirring until well mixed.
Place into a bowl and set aside.
To serve:
Place the cooked Korean noodles or soba noodles in the individual serving bowl.
Arrange vegetables on top of the rice.
Top with a fried egg if needed with sauce over each bowl.
Mix well and serve.
Note: There is no order to cook the vegetables, so you can start from whatever vegetable you want to cook with.
