Korean style vegetable noodle bowl.
I took a 14 inch non-stick skillet.
Little bit of high temperature cooking oil
just to barely coat the bottom.
And the first thing we cook are our selection of mushrooms.
And these are shiitake, oyster, and maitaki;
or hen of the woods mushrooms.
Any kind of mushroom you like, you want about a pound total.
So, I brown the mushrooms first,
then I took two large or three small bundles of broccolini.
(audience clapping)
We're gonna take the broccolini out next,
and just keep reusing the same pan.
We want each item to have its own moment in a hot pan
with hot oil, so it can fully develop its flavor.
Now we're going to add, to the same pan,
and now we're just gonna wilt in dark greens.
This is some beautiful spinach, kinda medium-sized leaves,
not baby spinach.
It's got too much water for me.
It doesn't have any bite left to it.
But you could use kale, rainbow chard,
any dark green you like.
We're gonna let that wilt down.
Once this guy wilts down,
that comes out, and so on and so on.
Let's build the sauce.
The key ingredient to this dish, gochujang noodles
in general, of course start
with that spicy fermented chili paste.
About four tablespoons for a pound of noodles
is what we're going for.
Two tablespoons of soy sauce or dark soy sauce.
Two tablespoons of rice wine vinegar splashed in.
And then, one tablespoon of toasted sesame oil,
dark toasted sesame oil.
And about a tablespoon of super fine sugar
or a big squish of honey.
So, this is your sauce
that we're gonna use at the end, okay?
Into the rapidly on high, fully boiling water,
but not adding salt, 'cause there's already salt in this.
We're going to drop in the noodles.
Now, these are fresh noodles from a Korean market.
If you can't get this, you can use fresh linguini
or wide flat cut pasta.
You can use dry linguini.
I can't see it, and it's all gonna taste good.
It's all about the sauce, kids.
It's delicious, totally delicious.
So, it's gonna work out.
This is very quick cooking,
so we're gonna do the last step
in the same pan that we cooked the mushrooms,
then the broccolini, then the spinach.
We're now going to add a couple of bunches of scallions,
but leave them in chunks, big bite size pieces.
Then we're gonna let these guys char.
Same thing we did with the other veg;
high temperature cooking oil,
high temperature pan, but non-stick skillets,
and let them get a little color on it, okay?
Why am I using a non-stick skillet?
Well, so when I go like this,
it weighs less than my large cast iron skillet.
Either one will work.
The very last thing I put in are a couple of chilies,
one sweet heat; a fresno chili,
a jalapeno pepper, or a serrano pepper.
The ginger, I just took a big fat chunk,
about two inches long, and I made match sticks,
because I love a giant big presence of ginger in my dish.
So, I'm gonna do this.
If you wanna dial that back,
you can grate or paste the ginger.
I also like big, strong garlic flavor.
So, I took four cloves of garlic and crushed them.
Again, I want pieces of garlic in my dish
'cause I love the flavor.
Okay, we're adding our gochujang sauce to the pan,
our Korean style sauce
for our Meatless Mondays vegetable noodles.
All of our fresh noodles go into the pan.
We've got the ginger, the garlic, the mild chili,
the spicy chili, tons of scallion.
Whip that around first.
And we're going to add in most all of our veg,
and save a little for the top, just to be kinda showy.
(audience clapping)
And distribute the sauce evenly as possible.
You gotta be a little bit patient with it
'cause those noodles are so fresh.
You don't wanna rip 'em apart.
You wanna just kinda work everything into them.
(laughs)
Okay, there we go.
If I'm going to eat this cold or re-eat
instead of reheat, I add a little lime juice to it
or extra splash of rice wine vinegar,
and make it taste more like a little pasta salad, you know?
There we go.
And then, sprinkles like we're having an ice cream!
(audience clapping)
Sesame seeds everywhere!
Ta-da!
(audience clapping) (audience cheering)
(chimes chiming)