Spicy Kimchi Udon
Spicy Kimchi Udon
Tudari-style Kimchi Udon: A Hearty and Spicy Noodle Soup Perfect for Soothing Your Stomach. Great for Single Households and Quick Meals.
This is a recipe for a spicy Tudari-style Kimchi Udon I made for my husband who felt heavy after the holidays. It’s a wonderfully warming and satisfying dish.
Main Ingredients- 1 serving Udon noodles
- 1 pack Fish cakes (eomuk)
- 200g Kimchi
- 1 Shiitake mushroom
- A small amount of Enoki mushroom
Cooking Instructions
Step 1
First, finely chop the kimchi into bite-sized pieces. This helps the flavor to infuse better into the broth and makes it easier to eat with the noodles.
Step 2
Cut the fish cakes into strips or thread them onto skewers. You can also fold flat fish cakes to resemble the spiral shape of skewered ones. This adds a pleasant chewy texture to the udon.
Step 3
Trim the base of the enoki mushrooms and separate the strands. Make cross-shaped incisions on the caps of the shiitake mushrooms. This allows them to open up beautifully as they cook and absorb more of the delicious broth.
Step 4
In a pot (a ttukbaegi or earthenware pot is recommended for retaining heat), combine 500ml of water, the dried kelp pieces, and 1/2 cup of kimchi brine. Bring this to a boil over high heat. This quantity is for one serving; you can adjust the water amount based on your preferred broth consistency.
Step 5
Once the water is boiling vigorously, remove the kelp pieces and set them aside for later use. Now, add the udon noodles and the chopped kimchi to the pot. Cook over medium heat until the noodles are separated and cooked through. While the noodles are cooking, the spicy flavor from the kimchi will beautifully infuse the broth.
Step 6
When the udon noodles are mostly cooked and separated, add the skewered fish cakes along with 1/2 tablespoon of sugar, 1 tablespoon of tuna extract, 1/2 tablespoon of gochugaru, and 1 tablespoon of kombu dashi powder or broth mix. Stir well to combine. If you don’t have tuna extract, use ‘Kkanari’ fish sauce, which has a less fishy taste than ‘Myeolchi’ fish sauce. If you don’t have Hondashi, Dasida or a similar broth mix can be used.
Step 7
Once everything has simmered together and is bubbling nicely, arrange the prepared enoki and shiitake mushrooms on top. Turn off the heat and enjoy your warm and spicy Kimchi Udon! It’s incredibly easy to make and delivers a wonderfully satisfying spicy and refreshing flavor.
