Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Korean buckwheat noodles with beef and nashi


You'll need

300 gm naeng myun noodles (see note) 1 tbsp sesame oil 4 hard-boiled eggs, peeled and halved 1 firm nashi pear, thinly sliced, to serve 1 Lebanese cucumber, cut into matchsticks, to serve To serve: cabbage kimchi (see note)   Daikon pickle 150 gm daikon, cut into matchsticks 1 tsp ground chilli 1 tsp white vinegar 1 tsp white sugar   Chilli sauce 200 ml beef or chicken stock 60 gm (¼ cup) gochu jang chilli paste (see note) 35 gm white sugar 1 tbsp toasted sesame seeds (see note) 1 tsp sesame oil 2 garlic cloves, finely chopped   Stir-fried beef 2 tbsp vegetable oil 300 gm beef fillet, thinly sliced 2 tbsp soy sauce 3 spring onions, green part only, thinly sliced, plus extra to serve 1 tsp sugar 1 tsp sesame oil 1 garlic clove, finely chopped

Method

  • 01
  • For daikon pickle, combine daikon and ½ tsp sea salt in a non-reactive bowl and stand for 10 minutes. Squeeze liquid from daikon, combine with remaining ingredients and set aside.
  • 02
  • For chilli sauce, combine ingredients in a bowl, season to taste with sea salt, set aside.
  • 03
  • Cook noodles in boiling salted water until just cooked (4-5 minutes), drain and rinse under cold running water. Drain well, toss with sesame oil and set aside.
  • 04
  • For stir-fried beef, heat oil in a wok over high heat, add remaining ingredients, season to taste with freshly ground pepper, stir-fry until beef is just seared (1-2 minutes), then set aside to cool to room temperature.
  • 05
  • To serve, divide noodles, stir-fried beef, daikon pickle and hard-boiled egg among bowls, scatter with extra spring onion and serve at room temperature with nashi, cucumber, kimchi and chilli sauce.

Note Naeng myun noodles, cabbage kimchi, gochu jang chilli paste and toasted sesame seeds are available from select Asian supermarkets. If naeng myun are unavailable, substitute buckwheat noodles.


"Made from buckwheat and potato flour, naeng myun noodles are chewier and paler than the Japanese buckwheat noodles. This cold noodle dish is especially popular in summer, but Koreans nevertheless enjoy it year-round. This recipe is from chef Subi Chung, formerly of Hallah Restaurant in Melbourne."


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jan 2010

You might also like...

Six fast noodle recipes

recipes

Kimchi noodle pancakes

Bulgogi pork tacos with nashi slaw

recipes

Kimchi jun with crisp egg and chilli

Korean-style grilled chicken

recipes

Yama Kitchen & Bar's Bibimbap

Korean stir-fried noodles

recipes

Pork belly and kimchi stew with cauliflower rice

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×