"| soba |
Here's a #flashbackfriday to my soba noodle dish with prawns, soft boiled egg, and pomegranate gochujang sauce.
My first #fbf because I forgot the lunch noodles I packed and happened to forget my wallet as well..."
Soba Noodles With Pomegranate Gochujang Sauce
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Recipe Intro From eeseungmin
Shellfish
Plate Prep:
Soba Noodles – 4 servings (plus more for seconds!)
1 Large Beet, Julienned
4 Cups Bean Sprouts
1 Large Carrot, Julienned
1 Red Bell Pepper, Julienned
2 Large Eggs, Halved
1 Bunch Kale, Deveined and Chopped
1 Head Green Leaf Lettuce, Chopped
1 Cup Cremini Mushrooms, Sliced
1 Cup Cherry Tomatoes, Halved
1 English Cucumber, Half Moons
1 Lime, Quartered
1 Cup Cilantro, Rough Chopped
1Cup Green Onion, Thinly Sliced
1 Cup Perilla Leaves, Chopped
12 Prawns or Extra Large Shrimp (more never hurts!)
Pomegranate Gochujang Sauce:
(Makes around 2 Cups)
1/2 Cup Pomegranate Juice (bought or made)
4 Tablespoons of Gochujang (Korean Pepper Paste)
2 Tablespoons Sesame Oil
1 Tablespoon Sesame Seeds
4 Tablespoons White Vinegar (or vinegar you like)
3 Tablespoons Honey
2 Tablespoons Soy Sauce
2 Cloves Garlic
Directions:
Peel and prep vegetables as listed. Set aside covered and refrigerated. Bring a large pot of water to a rolling boil. This can be used for both cooking the eggs and the shrimp. Gently place eggs into the boiling water, cover, turn off the heat and cook for 5-6 minutes. Remove the eggs and gently peel under running water. Cut the eggs in half when ready to eat
Bring pot of water back to a rolling boil for prawns/shrimp. Have an ice bath ready. Place prawns/shrimp into the water cover and turn off the heat. Let cook for 3-4 minutes (time varies on size). Remove prawns/shrimp and place into ice bath. Peel and devein chilled prawns/shrimp. You can purchase pomegranate juice or make your own. To make your own: peel fruit, blend and run through a strainer. I prefer this method because the seeds give the pomegranates a lighter pink color and a different flavor rather than the dark color you would find in stores. Make about ½ a cup.
Blend pomegranate juice, gochujang, sesame oil, garlic, soy sauce, vinegar and honey or mix by hand. Take sesame seeds and crush them with your fingers into the sauce and mix. Taste and adjust flavor as desired. Set aside in the fridge.
Bring a large pot of water to a boil and Have ice bath ready. Cook soba noodles until done and chill in ice bath. Strain well and set aside to prep.
Assemble plate with vegetables, prawns and halved egg. Use sauce as desired and serve with wedge of lime.
Soba Noodles – 4 servings (plus more for seconds!)
1 Large Beet, Julienned
4 Cups Bean Sprouts
1 Large Carrot, Julienned
1 Red Bell Pepper, Julienned
2 Large Eggs, Halved
1 Bunch Kale, Deveined and Chopped
1 Head Green Leaf Lettuce, Chopped
1 Cup Cremini Mushrooms, Sliced
1 Cup Cherry Tomatoes, Halved
1 English Cucumber, Half Moons
1 Lime, Quartered
1 Cup Cilantro, Rough Chopped
1Cup Green Onion, Thinly Sliced
1 Cup Perilla Leaves, Chopped
12 Prawns or Extra Large Shrimp (more never hurts!)
Pomegranate Gochujang Sauce:
(Makes around 2 Cups)
1/2 Cup Pomegranate Juice (bought or made)
4 Tablespoons of Gochujang (Korean Pepper Paste)
2 Tablespoons Sesame Oil
1 Tablespoon Sesame Seeds
4 Tablespoons White Vinegar (or vinegar you like)
3 Tablespoons Honey
2 Tablespoons Soy Sauce
2 Cloves Garlic
Directions:
Peel and prep vegetables as listed. Set aside covered and refrigerated. Bring a large pot of water to a rolling boil. This can be used for both cooking the eggs and the shrimp. Gently place eggs into the boiling water, cover, turn off the heat and cook for 5-6 minutes. Remove the eggs and gently peel under running water. Cut the eggs in half when ready to eat
Bring pot of water back to a rolling boil for prawns/shrimp. Have an ice bath ready. Place prawns/shrimp into the water cover and turn off the heat. Let cook for 3-4 minutes (time varies on size). Remove prawns/shrimp and place into ice bath. Peel and devein chilled prawns/shrimp. You can purchase pomegranate juice or make your own. To make your own: peel fruit, blend and run through a strainer. I prefer this method because the seeds give the pomegranates a lighter pink color and a different flavor rather than the dark color you would find in stores. Make about ½ a cup.
Blend pomegranate juice, gochujang, sesame oil, garlic, soy sauce, vinegar and honey or mix by hand. Take sesame seeds and crush them with your fingers into the sauce and mix. Taste and adjust flavor as desired. Set aside in the fridge.
Bring a large pot of water to a boil and Have ice bath ready. Cook soba noodles until done and chill in ice bath. Strain well and set aside to prep.
Assemble plate with vegetables, prawns and halved egg. Use sauce as desired and serve with wedge of lime.