Having arisen on time and got ourselves ready to go for my ultrasound, we decided there was really too much snow. The lab is in the middle of all the road works that are going on here and, although some of it is finished, finding our way there would still be a tad difficult, especially in the snow. I phoned and they quite understood and re-booked me for next Wednesday. So then I was stuck with not much to do. Not enough time to make some dishes I want to do so I decided to read for a while. Matt went to sleep!!! Eventually, we had lunch and then headed out to the bowling alley which is a much easier trip and the roads were a lot better by then.
Afterwards we had to go to the store for a couple of things we forgot the other day and also to the pharmacy to pick up a med for me which turned out not to be ready. I asked them to deliver it tomorrow. Dropped a book off at the library and then home. By the time I got into the apartment I was whacked and when I finally sat down, I dropped right off. Glad I had some turkey soup to use as it didn't take long to defrost later and it is full of turkey and veg so a pretty nutritious meal.
So, in ten minutes it is my favourite programme (Jeopardy) so I am pausing for now.
Kimchi is one of my favourites along with noodles of most kinds. This one sounds pretty good to me.
Kimchi Udon with Scallions
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon
5 Tbs unsalted butter, divided
1 cup finely chopped kimchi, plus ? cup kimchi juice
2 Tbs gochujang (Korean hot pepper paste)
½ cup low-sodium chicken broth
1 lb fresh or frozen udon noodles
4 large egg yolks, room temperature
3 scallions, white and pale-green parts only, thinly sliced on a diagonal
1 Tbs toasted sesame seeds
1. Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
2. Meanwhile, boil noodles according to package directions.
3. Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
Author: Andy Baraghani
Source: Bon Appétit
Have a great day