Q: What do you get when you cross the Atlantic with the Titanic?
A: About halfway.
This Korean ramen noodle dish is truly addictive. Gochujang, a hot pepper paste used extensively as a flavoring in many Korean recipes, has its heat tempered in a purchased sweet and spicy condiment. A little honey adds additional sweetness.
To make these simple noodles more special, I added some color and texture to the plate with sliced radish and bok choy. I also couldn’t resist swishing on some additional gochujang condiment to glam up the plate.
Ramen Noodles With Sweet And Spicy Korean Chili Sauce
2 (3 ounce) packages instant ramen noodles
2 Tbs Sweet And Spicy Korean Gochujang condiment, such as Annie Chun’s
2 Tbs soy sauce
2 tsp rice vinegar
1 tsp honey
1 Tbs toasted sesame oil
3 green onions, sliced
Sliced radishes, sliced baby bok choy and additional gochujang condiment to serve, optional
1. Cook the noodles according to the package instructions. Drain.
2. While the noodles are cooking, mix together next 5 ingredients.
3. Add sauce to the noodles and toss to coat. Divide noodles between serving plates and top with green onions. Garnish with the radishes, bok choy and gochujang condiment, if you like.
Serves 2 (doubles and triples easily)
Recipe adapted from Season With Spice
Seemed logical to go to Korea for some music today. A ‘Korea Bandcamp’ search brought me to New Blue Death.
Band members with the names Adam Brennan, Ethan Waddell, Alberto Alba, Adam Hickey, Tony Clavelli, and Maggie Devlin seemed quite un-Korean, but I quickly learned that they are “A band from elsewhere living in Seoul.”
New Blue Death has a new album out titled ‘It’s Never the Right Time’. It’s packed with an eclectic mix of indie tunes that are refreshing and fun.
“Silo” has a retro 80s girl/boy synth band vibe with a cool side of riffy guitar. The tempo change at 2:40 is awesome.