Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Noodles
Panko breadcrumbs
Gochujang butter
To serve
How it's done
Noodles
Cook the noodles in simmering salted water until al dente. Drain the noodles, retaining approx. 100 ml of the cooking water, set aside. Rinse the noodles in cold water, drain.
Panko breadcrumbs
Heat the butter in the same pan. Add the panko breadcrumbs, toast for approx. 4 mins., season with salt, remove.
Gochujang butter
Heat the butter in the same pan until it foams and smells nutty. Add the gochujang paste and the reserved cooking water, mix well. Return the noodles to the pan, heat through.
To serve
Plate up the noodles with the egg yolks. Top with the kimchi and truffles, sprinkle with the chives and panko breadcrumbs, enjoy immediately.
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