Korean beef with udon nudles

It is getting colder and colder outside and the need for something warm to eat increases. Why not add spicy as well…

  • 400 g fresh Udon nudles
  • 600 g Beef
  • 1 large Choi cabbage
  • 4 Spring onions
  • 1 Red Onion
  • 1 Carrot
  • 4 Eggs
  • 1 Lime fruit
  • fresh Coriander

Broth

  • 1 l Chicken broth
  • 2 Chili fruits
  • 2 Lemon grass
  • fresh Ginger
  • 1-2 Garlic cloves
  • 2-3 Kaffir lime leaves
  • 33 cl Japanese beer

Start with the broth. Boil water with chicken broth and beer, add pieces of chilifruit, lemon grass, ginger, garlic and kaffir lime leaves. Let it simmer for 10-15 minutes. Strain away the spices. Cut and shred the vegetables.

Fry the meat shortly in oil so that it gets a nice colour. Cook the udon nudles according to the manufacturer.

Put the udon nudles in 4 bowls, pour the reheated broth over them and crack an egg in each bowl. Add the vegetables, slice the meat in thin slices and put them on top. Decorate with coriander, chopped cashew nuts and lime.

Serve together with Kimchi salad.

If you want a vegetarian dish simply exchange the beef for tofu and the chicken broth with vegetable broth.

Music: An old classic with Spice Girls – Spice up your world

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