Spicy mushroom ragù

Step 1/4

• 90 g shiitake mushrooms
• ¾ carrots
• ⅜ onion
• 4 cloves garlic

• 1 cutting board
• 1 knife
• 1 peeler
• 1 food processor
• 1 bowl

Remove the stems from the mushrooms and quarter. Peel carrots, onion, and garlic. Add mushrooms to a food processor and pulse just until roughly chopped and transfer to a bowl. Add carrots, onion, and garlic to the food processor and pulse until roughly chopped.

Step 2/4

• 24 ml canola oil
• ⅜ tsp salt

• 1 pot
• 1 cooking spoon

Heat oil in a heavy-bottomed pot over medium heat. Add mushrooms, carrots, onion, garlic and salt. Cook until very soft, approx. 10 min.

Step 3/4

• ⅜ tsp chili flakes
• 44 g gochujang
• ⅜ tbsp Korean black bean paste
• 24 ml soy sauce

• 1 bowl

Add chili flakes, gochujang, black bean paste, and soy sauce to a bowl. Stir until smooth, then add to the pot, stirring to combine. Bring to a simmer, then reduce heat to low and let simmer, stirring often, for approx. 12 min.

Step 4/4

• 160 g udon noodles
• 60 ml pasta water
• cilantro (for garnish)
• scallion (for garnish)

• 1 pot
• 1 colander

In the meantime, cook noodles in a pot of boiling water according to package instructions and drain, reserving some cooking water. Thin out ragu with the cooking water as desired, then season to taste with salt. Serve noodles with ragu and top with cilantro and fried onions, if desired. Enjoy!

Enjoy your meal!