Description

OTTOGI Korean Wide Vermicelli 400g

In Korea, noodles are more than just a meal, it’s a reason to celebrate and an important part of the culture. Commonly used in the popular Korean dish “Japchae”, the classic Korean Vermicelli Glass noodles (“Dangmyeon”) get their glassy, clear appearance from the naturally gluten-free sweet potato starch. Simple to cook, our versatile Wide Vermicelli are made fresh in our South Korean HQ & imported to New Zealand and can be conveniently stored dry until needed.

Wider than standard vermicelli, the OTTOGI Korean Wide Vermicelli, also known as glass noodles from their clear appearance, feature a chewy but soft, durable texture that make them ideal for all meals. Great for a variety of dishes such as stir-frys & broths, the naturally gluten-free the OTTOGI Korean Wide Vermicelli is made from 100% sweet potato starch which gives it a clear appearance and boasts a neutral taste that is ideal for cooking

Spicy Pork Glass Noodle Stir Fry

• 5 ounces pork shoulder, cut into ¼ inch wide and 2½ inch long strips
• 2 garlic cloves, minced – 1 tablespoons plus 2 teaspoons sugar – 2 tablespoons plus 3 teaspoon soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 4 ounces of Ottogi Korean Vermicelli Noodles
• 2 to 3 green onions, cut crosswise into 2 inch long pieces
• 1 medium onion (1 cup), sliced thinly
• 4 to 5 white mushrooms, sliced thinly
• 1 medium carrot (¾ cup), cut into matchsticks
• ½ red bell pepper, cut into thin strips (optional)
• Ground black pepper – Kosher salt
• chili powder 2 tablespoons

1. Put the pork shoulder and white mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.

2. Prepare the noodles : Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.

3. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.

4. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

5. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture, carrot, red bell pepper, chilli powder and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny.

6. add Seasoned noodles. and stir fry for a few minutes.

7. Mix and serve: 1. Add 1 minced garlic clove, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil. Mix it and transfer it to a large plate and serve.

Directions: 

Braised Soy Sauce Chicken with Vegetables Recipe

Ingredients:

• Chicken (1kg)
• OttogiKorean Wide Vermicelli 100g
• Potato 150g
• Carrot 50g
• Onion 50g
• Water 5 Cups

Marinade (or simply use OttogiKorean BBQ Sauce (for Braised Soy Sauce Chicken)):

• Soy sauce ½ Cup
• Ottogi Oligo Saccharide 3Tbsp
• OttogiMihyang (Cooking Wine Style) 2Tbsp
• Minced garlic 1Tbsp
• Sugar 1Tbsp
• Ottogi Black Pepper a bit
• Dried red pepper 4pcs

1. Soak the Ottogi Korean wide vermicelli for more than 30 minutes in water.
2. Cut the chicken into suitable sizes and soak them in cold water to remove the blood. Then wash them thoroughly and drain.
3. Cut the dried red pepper in half and remove seeds.
4. Cut Potato, Carrot in bite-sizes and round the edges.
5. Cut onion into wide strips
6. Put Chicken, Dried Red Pepper, Marinade, Water in a large pot and bring to simmer.
7. After boiling, reduce the temperature and simmer it another 15 minutes.
8. Put Ottogi Wide Vermicelli, potato, carrot into the pot and bring to simmer for 15 minutes and add onion for 3 minutes.
9. Serve