★강추★ 시오콘부양배추 볶음우동

Hi! Today, I’m making shio kombu cabbage stir-fried udon.

Shio kombu has been pretty popular lately, hasn’t it?

It doesn’t look the prettiest, but with all these ingredients that can’t possibly go wrong, it turned out so delicious ( ღ’ᴗ‘ღ )

It takes less than 10 minutes to make!

1. Stir-fry the cabbage in oil. Briefly blanch the udon noodles in hot water, and make a small cut along the back of the shrimp.
2. Once the cabbage softens, add plenty of black pepper, a little oyster sauce, the udon noodles, red pepper flakes, and shio kombu. Adjust the seasoning to taste. I added a little water because I wanted the noodles to stay moist.
3. Cook over high heat until the excess moisture evaporates and the seasoning is absorbed. Turn off the heat, add a little pollock roe, drizzle with sesame oil, and top with sesame seeds and green onions.

You don’t need to use every ingredient! If you don’t have pollock roe, just add a little more oyster sauce to balance the seasoning.

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