Asian Infusion

IMG_20180327_163040_433Yesterday I made this delish dish. I posted the pic of it on Facebook and Instagram.

A few people asked for the recipe and as I was sending it to them I thought hey I’ll just post it in my blog for everyone who wants it.

I must warn you a head of time… There are times when I cook and don’t measure a thing. Well this is one of those times. I did my best when typing out the recipe for family and friends.

So here it is exactly how I wrote it out to them. Please comment if you try this.

My Gochujang Udon noodles recipe is really about taste. I didn’t measure anything. This is what I did. Your cousin loves a deal on pork shoulders so we always have about 5 in the freezer. I cut about a pound or 1 1/2 pounds of pork and cubed it. Of course with the rest I did other things. Anyway I digress. I seasoned the cubed pork with just some garlic powder, salt pepper and this chicken seasoning I have and cooked it in my cast Iron pan. We buy the packs of udon noodles at walmart. They come with 2 packs of noodles and nothing else. The gochujang I got from an Asian grocery store. I bought the one in the red tub because it’s the mildest of the 3 kinds. Now in a large pot I put 2 cups of homemade chicken stock. And 1 1/2 cups water. Now comes the do it to taste part. I added maybe about a tablespoon or so of teriyaki sauce, soy sauce I just kept shaking and tasting, about 2 teaspoons sesame oil, 2 teaspoons minced garlic about the same of powdered ginger not much salt because of the soy sauce and about 2 tablespoons of the Gochujang. Stored all of that and kept tasting and kept adding soy sauce until it tasted the way I wanted it to. Then I added a half a bag of frozen stir fry veggies. Added the cooked pork and let that cook about 5 minutes. Udon noodles cook in 3 minutes so they go in last. And voila a Japanese Korean infusion. Made by a German/American. LOL

I hope you make this because it taste fantastic.


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