Since I invented ‘Gochujang Mackerel Rice Bowl’, I have been making it frequently. I actually don’t need to cook anything if I had already cooked Rice. Because it is so easy and delicious, I made a Udon Noodle version today. I recommend to add an Egg to this dish. Egg can be boiled, poached OR fried, but I microwaved it as it is the quickest and easiest method. It took less than 60 seconds to cook an Egg. This is another quick and easy dish that can be made with a can of Mackerel OR other fish.
1 can (125g) Mackerel in Brine
1 serving Cooked Udon Noodles *Frozen type recommended
1/4 sheet Nori *torn into small pieces
1/2 Spring Onion *finely chopped
1 Egg *cooked in your favourite way, I cooked ‘Onsen Tamago’ in the microwave
Crispy Chilli Oil *optional
1/2 clove Garlic *grated
1 teaspoon Soy Sauce
1 teaspoon Mirin
1 teaspoon Gochujang (Korean Spicy Miso)
1/4 teaspoon Sugar
1/4 teaspoon Sesame Oil
- Heat Cooked Udon Noodles in boiling water, then drain. You can cool the Udon Noodles under cold water if you prefer the Udon Noodles cold.
- Combine all the Sauce ingredients in a bowl. Drain Canned Mackerel, discard the brine, break into bite-size pieces, add to the sauce, and mix to combine. *Note: You can add Spring Onion as well, but save some for topping.
- Place the drained Udon Noodles on a plate, cover with the Mackerel mixture, add the Egg, scatter Nori pieces and Spring Onion. Today I added some Crispy Chilli Oil as well.
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