Spicy Korean Udon Soup

This Spicy Korean Chicken Udon is bold, warming and ready before you know it. It's the kind of cosy winter bowl that is perfect for weeknights when you want something satisfying without the fuss.

Serves 2

Ingredients:

Chicken

• 1/2 tbsp Korean red pepper powder
• 1 tbsp soy sauce
• 1 tbsp peanut butter
• 1/2 tbsp gochujang paste
• 1 tbsp sesame oil
• 250g chicken mince

Broth & Noodles

• 500ml chicken stock
• 1 knob ginger, sliced
• 1 spring onion, cut into stems
• 1 tsp freshly grated garlic
• 1/2 tbsp gochujang paste
• 2 bok choy, halved
• 2 serves udon noodles

To Serve:

• Roasted sesame seeds
• Chives, finely sliced
• Chilli oil (optional)
• Fresh lime wedges

Method:

1. In a small bowl, mix together the red pepper powder, soy sauce, peanut butter, and gochujang until combined.

2. Heat sesame oil in a pan over medium-high heat. Add the chicken mince and cook for 2 minutes, breaking it up with a wooden spoon. Pour over the sauce mixture and continue cooking for around 6 minutes, or until the chicken is cooked through and coated.

3. Meanwhile, add the chicken stock, ginger, spring onion stems, garlic, and gochujang to a saucepan. Bring to a boil, then reduce to a simmer for 5 minutes while you cook the veg and udon.

4. Add the bok choy to boiling water to cook for 3 minutes. Add the udonnoodles during the final 2 minutes of cooking.
5. Divide the udon and bok choy between bowls. Top with the Korean chicken mince, then ladle over the hot broth (strained).

6. Finish with roasted sesame seeds, chives, chilli oil if using, and a squeeze of fresh lime.