Spicy and Refreshing Kimchi Udon
#KimchiRecipe #LeftoverKimchiSoupDish #HowToMakeKimchiUdon #SanukiUdonNoodles #Hondashi #SanukiUdon
On days when you crave a warm, comforting broth, here’s a simple and delicious recipe for spicy and refreshing Kimchi Udon using leftover kimchi soup. Without needing to make a separate broth, you can add deep umami flavor using dashi stock or hondashi, and serve it with chewy Sanuki udon noodles for a satisfying meal. It’s perfect for busy weekend mornings or when you need a quick, hearty bite! (For kimchi soup recipe, refer to https://blog.naver.com/koreastencil/223094670900)
Main Ingredients- Kimchi soup base 7 ladles (approx. 700ml)
- Sanuki udon noodles 3 servings
- Seasoned seaweed sheets 5 sheets
- Toasted sesame seeds 1 tsp
Cooking Instructions
Step 1
Pour the 7 ladles (approx. 700ml) of leftover kimchi soup base into a pot. To adjust the volume and seasoning, add 400ml of water. Add 1 cube of soup stock for depth of flavor and 1 tablespoon of Hondashi to enhance the udon’s taste. (Hondashi helps to season the udon.) Once all ingredients are added, bring to a rolling boil over high heat.
Step 2
When the broth reaches a rolling boil, add 3 servings of Sanuki udon noodles, known for their chewy texture. Even if the udon noodles are clumped together, don’t try to separate them forcefully with chopsticks. They will naturally loosen in the hot broth. Continue to boil until the udon noodles are completely separated.
Step 3
Once the udon noodles have fully separated in the broth, gently mix them with the broth using chopsticks. First, place the udon noodles into a deep bowl, then ladle the hot, simmering kimchi broth over them.
Step 4
Now, for the finishing touch, garnish your almost-complete Kimchi Udon by tearing the 5 sheets of seasoned seaweed into bite-sized pieces and arranging them attractively on top. Finally, sprinkle 1 teaspoon of toasted sesame seeds for a nutty aroma, and your delicious Kimchi Udon is ready! Transform your leftover kimchi soup into this wonderful, special dish.
