Ladies and gentlemen, meet the Chamchi Jiggae and Tuna Mornay hybrid of baked noodles. Kimchi, tuna; kimchi, cheese; cheese and noodles, this was a dish that was bound to make sense.
For those who are both team oil-packed tuna and have the same undying love for a tuna melt, this one is for you.
Serves 2
Ingredients
200g plain flour
100g lukewarm water
3g salt
1 can oil-packed tuna (I used the Ortiz brand)
2 tbsp unsalted butter
2 cloves garlic
4 stalks of thinly sliced scallion; whites and greens separated
1/3 cup diced kimchi
1/2 tbsp gochujang paste
1 tbsp plain flour
1 cup whole milk
1/4 cup chicken stock (optional replacement with water and salt/chicken bouillon)
1/3 cup grated parmesan (extra for plating)
3 tbsp grated sharp cheddar
1/2 tsp salt
1/2 tsp sugar
2 tbsp panko breadcrumbs or walnut pangrattato
Method
For the noodle dough, combine flour, water and salt in a mixing bowl until a dough forms. Knead for five minutes then wrap in cling film and set aside for twenty minutes.
Preheat oven to 200 degrees Celsuis.
In a medium saucepan over medium-low, combine the oil from your tuna can, butter, garlic and scallion whites and sauté until fragrant and aromatics golden brown. Immediately add kimchi and gochujang paste to prevent butter and garlic from burning. Stir to combine.
To make the roux, add flour and stir to form a thick paste. Cook for roughly thirty seconds before pouring in milk and chicken stock intermittently. Gradually add fluids to the kimchi roux while stirring to prevent any lumps from forming. Once homogenous, turn heat to low.
With the sauce barely simmering, use a pair of kitchen shears to cut your noodles directly into the sauce. Gradually cut diamond shaped noodles from the edge of your dough and once complete increase heat back to medium. Cook for one minute before adding in the parmesan and cheddar and stirring to combine.
Stir tuna flesh through, breaking into smaller chunks. Ladle the noodle mixture into a baking dish and top with extra cheese and panko breadcrumbs. Place in oven for ten minutes until cheese is melted, breadcrumbs golden and sauce is bubbly. Top with scallion greens and enjoy immediately.