Ingredients

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Directions

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• Step 1

  In a large mixing bowl, combine shallots, garlic, light soy sauce, dark soy sauce, gochugaru, szechuan peppercorn, rice vinegar, sesame oil, and sugar. Stir well to combine all the ingredients.
  • 1/2 shallot, finely diced (13 g) (can substitute with red onion)
  • 2 cloves garlic, grated or minced (6 g)
  • 1 1/2 tbsp light soy sauce (24 g)
  • 1/2 tbsp dark soy sauce (8 g)
  • 1 tbsp gochugaru, crushed (12 g) (korean chili flakes)
  • 1 tsp szechuan peppercorn (3 g) (optional)
  • 1 tsp rice vinegar (5 g)
  • 1 tsp sesame oil (5 g)
  • 1 tsp white can sugar (4 g)

• Step 2

  Heat neutral oil in a saucepan to 400°F (or until you see the first wisp of smoke), then carefully pour the hot oil over the sauce.
  • 2 1/2 tbsp neutral oil (30 g) (vegetable oil, avocado oil, etc)

• Step 3

  Boil water in a pot and cook the noodles according to the package instructions.
  • 1 packet udon, frozen (250 g) (can substitute with your preferred noodles)
  • 1 stalk green onions, chopped (15 g) (to taste) (optional)
  • 1 tsp sesame seed (3 g) (to taste) (optional)

• Step 4

  Once the noodles are cooked, mix them into the prepared sauce until well coated. Garnish with your desired toppings, serve, and enjoy!