May 9, 2023 Restaurants
Nominated by Sid Sahrawat, co-owner of Sid at the French Café and KOL
“Now that ex- Gochu chef and friend Jason is closer to us on the Shore in Milford, we love being able to enjoy his Korean cuisine,” Sid says. Jason’s Korean cuisine at Tokki includes these flat noodles, which are made in-house and resemble pappardelle, but tossed through with a supremely savoury chilli-and-pork sauce.
INGREDIENTS
1/2 cup of canola oil
100g pork mince
1 tsp minced garlic
1/2 tsp minced ginger
1/4 tsp black pepper powder 1 tsp Korean chilli powder
1 Tbsp gochujang
2 Tbsp doenjang
100g chicken stock
200g dry flat noodles or egg noodles 6 cups water
1/2 Tbsp oil
1/2 tsp salt
METHOD
1.
In a medium pot heat your oil to 180 degrees Celsius; it’s hot enough when a chopstick dipped in the oil bubbles slightly. Keep your temperature between medium-high and high, depending on what you are adding to the oil and how much.
2.
Add pork mince into the pot and caramelise it well. Add garlic, ginger and black pepper powder, cook about 5 to 10 minutes. Add Korean chilli powder and cook it well. Add gochujang and doenjang paste together, cook another 10 to 15 minutes. Lastly, pour the chicken stock into the pot and cook for another five minutes.
3.
Boil water in a large pot or a deep pan and bring to boil over medium flame. When it’s at a rolling boil, add dried noodles, 1/2 Tbsp oil and 1/2 tsp salt. Boil until noodles are soft; this will take around four to five minutes. Stir occasionally.
4.
When the noodles are cooked, transfer to a large pan, stir fry them with sauce and serve on any plate you desire. Garnish with chopped chives or spring onions.
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