What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Chili Pan Mee
La Jiu Pan Mee or Chili Pan Mee is just like its savory hot sibling the soup pan mee, except with a very short temper. Cooked up in a Hakka kitchen this noodle dish is not one to be taken lightly. It is dry, it is savory, but most importantly it is SPICY! It is the perfect dish for any spicy noodle lover, it has everything you could ever want!
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Traditionally it would be made with a secret blend of spices and complex steps (not really but it requires extra work) to make the chili oil that forms the base of the dish. But with modern commercialisation we have a simple bottle that takes care of most of the hard work.
How To Make Da Spicy Noodle
Ingredients
1. 2 Cups of Flour
2. 1 Egg
3. 250g of Mince Pork
4. 2tb Dark Soy Sauce
5. 1tb Light Soy Sauce
6. 1te Sugar
7. 1/2te Five Spice Powder
8. 6 Mushrooms
9. Lao Gan Ma
10. 3 Cups of Spinach
Optional: Dried Anchovies
1.
In a large bowl add 2 cups of all purpose flour with 1 egg and 1 table spoon of salt.
2.
Slowly drizzle in 2/3 cups of water bit by bit while stirring
3.
Once all the water is in, start to kneed the dough (fold it and squish it down REPEATEDLY) until you are greeted with a nice soft smooth ball of dough (takes about 15-25 minutes)
4.
Cover with cling film, poke it, have fun with it but let rest for 20-30 minutes
How To Make Da Meat
1.
Slice up 6 mushrooms
2.
In a pan on medium Heat throw in the mince pork and fry till cooked
3.
Throw in the mushrooms and add 2 table spoons of dark soy, 1 table spoon of light soy, 1 teaspoon of sugar and 1/2 a tea spoon of five spice powder.
4.
Add 2 table spoons of water and let simmer on medium low heat.
1.
In a big pot add in 5 cups of water and bring to a boil.
Da Final Step
2.
Separate your dough into 4-6 pieces. Liberally dust your work surface with flour. Roll 1 piece out to about 0.3cm thick whilst keeping the others covered in plastic wrap.
3.
Liberally dust the dough with some flour and with a knife begin to cut out noodles. Typically they are about 0.5-1cm wide but it is all up to you to decide.
4.
Drop your noodles into the pot of boiling water and once they start to float they are done and can be removed.
5.
Blanche 3 cups of spinach
6.
In a bowl add a few tablespoons or however much lao gan ma chili oil you would like and give the noodles a good toss to combine. a bit of spinach and your braised minced pork.
7.
Plate up some noodles in a bowl along with your blanched spinach and some of your fragrant minced pork.
Optional
Fry up some dried anchovies and top it on top for an extra boost of flavour and crunch.