Ingredients
- 1 pkt of Unicurd Fresh Rice Vermicelli
- 150g CJ Bibigo Sliced Napa Cabbage Kimchi
- 1 pkt of Bobo Prawn and Chestnut Rolls
- 700ml Dashi Stock
- 1 small Carrot, sliced
- 1 Yellow Onion, wedged
- 2 cloves Garlic, minced
- 1 tbsp Korean Gochujang Paste
- 1 tbsp Light Soy Sauce
- 1 tbsp Huadiao Wine
- 3/4 tbsp Sesame Oil
- Spring Onion, garnish
Method
- Put vermicelli into a deep bowl, pour in hot water and loosen the strands with chopsticks. Drain the water and set the vermicelli aside.
- Air fry the prawn and chestnut rolls at 180°C for 10-12 minutes.
- Add cooking oil to a soup pot, sauté onion and garlic till fragrant. Add in carrot and sauté for another minute.
- Pour kimchi and its juices from the package and stir fry for a couple of minutes, add in gochujang and dashi stock. Bring to a simmering boil, add in light soy sauce, huadiao wine and sesame oil. Cover with lid and boil for 5 minutes.
- Add in vermicelli and lower heat to simmer another minute. Portion into serving bowl, top with prawn & chestnut rolls and garnish with spring onion.
