Spicy Gochujang Noodles with Lobster Tails

🥘 Ingredients

• Korean chili flakes
  2 tsp
• black pepper
• bok choy and napa cabbage
  8 oz
• broccoli
  2 unit
• butter
  4 tbsp
• cooking oil
  5 tbsp
• garlic
  6 clove
• gochujang sauce
  3 oz
• lobster tails
  1 lb
• miso sauce concentrate
  2 unit
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• soy sauce
  4 tbsp
• udon noodles
  12 oz

🍳 Cookware

• large pan
• bowl
• small pot
• medium bowl

1. 

   1

   Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens.

   broccoli: 2 unit, garlic: 6 clove, scallions: 4 unit
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the broccoli; season with salt and black pepper . Cook, stirring occasionally, until starting to soften, ⏱️ 3-5 minutes . You'll finish the broccoli in a later step.

   cooking oil: 5 tbsp, salt, black pepper
3. 

   3

   Meanwhile, in a small bowl , combine garlic, scallion whites, half the sesame seeds , and half the Korean chili flakes . Heat 2 TBSP cooking oil in a small pot over medium-high heat until shimmering, ⏱️ 30-60 seconds . Carefully add the hot oil to the bowl with the garlic mixture. Whisk in gochujang sauce , miso sauce concentrate , soy sauce , and rice wine vinegar ; use 1 TBSP soy sauce and 1 TBSP vinegar for 2 servings, or 2 TBSP each for 4 servings.

   sesame seeds: 2 tbsp, Korean chili flakes: 2 tsp, gochujang sauce: 3 oz, miso sauce concentrate: 2 unit, soy sauce: 4 tbsp, rice wine vinegar: 3.333 tbsp
4. 

   4

   Reduce the heat under the pan with broccoli to medium. Add bok choy and napa cabbage , shredded carrots , salt, and pepper. Cook, stirring occasionally, until veggies are softened, ⏱️ 2-3 minutes . Place udon noodles in a medium bowl and add enough hot water to cover. Gently stir until noodles separate, about ⏱️ 60 seconds . Drain, reserving ½ cup noodle water (1 cup for 4 servings).

   bok choy and napa cabbage: 8 oz, shredded carrots: 8 oz, udon noodles: 12 oz
5. 

   5

   Add the noodles to the pan with vegetables, along with gochujang sauce, ¼ cup reserved noodle water, and butter ; in 2 servings use 2 TBSP butter (4 TBSP for 4 servings). Toss until butter has melted and noodles are coated in a glossy sauce, adding more reserved noodle water if needed. Taste and season with salt and pepper. Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle water if necessary. Taste and season with salt and pepper.

   butter: 4 tbsp
6. 

   6

   Divide the noodles between bowls. Top with scallion greens, remaining sesame seeds, and remaining chili flakes. Serve with lobster tails .

   lobster tails: 1 lb