Curry Udon and Seafood Chives Pancake 10.25.20

For this past Sunday, we ate πŸ˜‹ Curry udon and Korean seafood chives pancake.

Curry is very simple, first prep the ingredients (carrot, potato, onion, mushrooms and thinly sliced pork). You can take out the meat if you want. Boil and cook the vegetables first. When half way cooked through, add in the meat. Once all has pretty much been cooked, add in the korean curry cubes. One whole square is usually cut into 4 smaller squares. I added in all. Once the soup/sauce has thickened it is ready.

For the dried pollack soup, first rehydrate the dried pollack in some cold water. Once rehydrated first stir fry it a bit in the pot with sesame oil. Then add water and let it come to a boil. Once it has come to a boil, add in 1 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp korean fish sauce and bit of salt and pepper to fit your taste.

For the seafood chives pancake, first prep the squid and slice it into long pieces. You can cut it up even smaller than I did. Wash and cut the korean chives into 2inch pieces. Add in korean pancake and fry mix. Then mix with water until the ingredients are just covered with the batter. Put in enough oil to cover the whole fry pan bottom circle. Ladle in the batter and cook it.

Once all these 3 were cooked, cooked the udon noodles in boiling water for about 1-2 minutes and drained it of water. The udon is kept frozen and added directly into water without defrosting it.

Another great sunday dinner for our mukbang episode.


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