Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs. What to cook this week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

What to Cook This Week – Korean Noodles, Tonkatsu, Tapas, Burmese Curry and Beef Stew

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My delicious suggestions for what to cook this week include easy recipes for spicy Korean kimchi noodles with bacon and fried eggs, Japanese tonkatsu for tender deep-fried pork cutlets, Burmese chicken curry prepared with a homemade Burmese curry powder, a hearty Russian-Ukrainian beef stew, and Spanish tapas – albondigas, croquettes, garlic shrimp, and chorizo in red wine.

I’m sharing warming comfort food recipes this week as that’s what I’m cooking here in Cambodia. The rainy season is ending here in Siem Reap – just as it does every year, around the water festival, which marks the end of the monsoon – and it feels like winter is already here.

But before I share some ideas for what to cook this week, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance, rent a car, book accommodation, or book a tour on Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me share some ideas for what to cook this week.

What to Cook This Week – Korean Noodles, Tonkatsu, Tapas, Burmese Curry and Beef Stew

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs

Topping my list of suggestions for what to cook this week is my Korean spicy noodles recipe for stir-fried udon noodles with kimchi, bacon and fried eggs, which is what I’m making for dinner tonight as I want an easy but delicious meal.

This was inspired by the Japanese fried udon noodle dish, yaki udon, but while that dish has a soy based sauce, this Korean-style yaki udon heats things up with kimchi, the spicy Korean chilli paste called gochujang, and Korean chilli flakes, gochugaru. We add fried eggs to this Weekend Eggs recipe, and a little sprinkle of sesame seeds.

If you’re a lover of Japanese udon noodles but prefer the spice of Korean food, you’re going to love this Korean spicy noodles recipe. It’s a dish for pork lovers as much as lovers of noodles and spice. Although if bacon and ground pork is too much pork, omit one. This versatile noodle dish also works with seafood, chicken, pork, or vegetables.

While I love fried eggs with soft runny yolks with these noodles, so the yolks ooze into the noodles, soft-boiled eggs are also delish. See Terence’s guide to boiling perfect eggs.

Korean Spicy Noodles Recipe for Stir-Fried Udon with Kimchi, Bacon and Fried Eggs

Tuesday – Japanese Tonkatsu Recipe

Terence’s tonkatsu recipe is another one of my top suggestions for what to cook this week. It makes the most tender Japanese deep-fried pork cutlet you’ll ever taste. This simple but revered deep-fried Japanese pork dish has an amazing crunch from the golden panko crust, melt-in-your-mouth moist pork, and the tangy taste of the tonkatsu sauce.

This Japanese favourite can be made with either pork (katsu), tenderloin (hire katsu) or sirloin (rosu katsu) but we prefer pork tenderloin. Make double and you can use the leftovers to make this tonkatsu fried rice with onsen eggs recipe or tonkatsu burgers (use this katsu burger recipe).

Tonkatsu wouldn’t be tonkatsu without a tonkatsu sauce and Terence’s recipe is a simple one – although we’ve seen recipes with more than a dozen ingredients such as the amazing tonkatsu sauce recipe in our friend Jane Lawson’s cookbook Zenbu Zen.

The reason to keep this simple is that you’ll only ever use this sauce with the tonkatsu. While store-bought tonkatsu sauces can be just fine, many brands tend to be expensive and this tonkatsu sauce recipe can be made with ingredients you’ll probably have at home.

Tonkatsu Recipe for the Most Tender Juicy Japanese Deep Fried Pork Cutlet Ever

Wednesday – Burmese Indian Style Chicken Curry Recipe

This Burmese Indian style chicken curry recipe is another one of my suggestions for what to cook this week and it makes a rich curry fragrant with ginger, turmeric, garlic and chilli that has a homemade Burmese curry powder on its concise list of ingredients.

I’ve adapted this wonderful Burmese Indian style chicken curry recipe from a precious little cookbook I picked up in Yangon in Myanmar years ago by Mi Mi Khaing called Cook and Entertain the Burmese Way, dating to 1978.

It’s the perfect accompaniment to Burmese coconut rice and the many refreshing salads of Myanmar that provide contrasting textures and flavours, such as the Burmese raw cabbage salad, Shan vermicelli noodle salad and Shan tomato salad recipe.

Burmese curries are distinguished by their dried spices and seeds, which should first be pan-roasted in a dry non-stick pan or cast-iron pan to release their aromatic oils. After they cool, use a mortar and pestle – or even a spice grinder or coffee grinder – to grind the seeds to a powder.

Put the freshly ground spices through a fine mesh sieve or dedicated spice strainer and use a stainless steel spice funnel to transfer your spice mix into an air-tight jar or container for storage in a dark place in your pantry.

Burmese Indian Style Chicken Curry Recipe for a Rich Curry Fragrant with Ginger, Turmeric and Garlic

 

Thursday – Spanish Tapas Recipes

On Thursday, we’re planning on preparing a spread of our best Spanish tapas recipes, another one of my suggestions for what to cook this week, and we’ll serve them with slices of Terence’s crusty sourdough bread.

If you’re not already a lover of Spanish tapas, a tapa is a small snack plate available at tapas bars in Spain and abroad – ‘tapas’ is plural – where a tapas bar crawl is the best means by which to sample these delicious morsels.

A leisurely bar-hop from one boisterous tapas spot to another, sipping vermouth or vino while nibbling on these delicious snacks, preferably in the company of new friends, is must-do for food-loving travellers to Spain.

On the list of Spanish tapas bar snacks we’ll be making are these Spanish meatballs called albondigas, these chorizo and potato croquettes or croquetas de patata y chorizo, chorizo in red wine or chorizo al vino tinto (one of our favourite recipes with chorizo), a classic garlic shrimp recipe for gambas al ajillo, and a simple calamari recipe for calamari a la plancha.

Best Spanish Tapas Recipes for a Tapas Bar Feast at Home (Not the Same, but Still Lots of Fun)

 

Friday – Russian Beef Stew and a Garden Salad

On Friday, I plan to cook up some of my favourite family recipes from my repertoire of Russian-Ukrainian specialties, with this hearty and comforting Russian beef stew as the centrepiece.

Today I’m dreaming of a melt-in-the-mouth slow-cooked beef stew served a simple garden salad but I could be tempted to put a big pot of my baboushka’s borscht on the stove in the afternoon and maybe even embark on a dumpling making section and fold some Russian pelmeni and Ukrainian vareniki.

I like to use my dumpling making rituals as a chance to reminisce about the days when our family gathered for weekend meals and holiday feasts around my grandparents dining table. I might even make some stuffed cabbage rolls or even some chicken kotleti.

If a beef stew doesn’t appeal, you might prefer my beef Stroganoff or one of my other best Stroganoff recipes here. I’ll be adding a pork Stroganoff this week.

Best Stew Recipes from a Traditional Irish Beef Stew to Rich French Cassoulet

Please do let us know in the comments below if you make any of our What to Cook this Week recipes as we always love to hear how our recipes turned out for you.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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