Creamy Perilla Kimchi Udon
[Noodle Dish] A Unique and Nutty Perilla Kimchi Udon Experience
The weather has been quite dreary these past few days, not quite monsoon season but with rain pouring for three consecutive days. On rainy days, a hearty bowl of noodles is an absolute must! This is the delicious Perilla Kimchi Udon I enjoyed last weekend while it was raining. The rich, savory broth combined with chewy udon noodles and the tang of kimchi makes for a truly comforting meal.
Ingredients- 2 servings store-bought udon noodles
- 2 leaves of napa cabbage kimchi (chopped into bite-sized pieces)
- 1/3 stalk of green onion (chopped)
- 1/3 Tbsp minced garlic
- 1 ladleful of perilla seed powder (approx. 4-5 Tbsp)
Broth Ingredients- 1 pack of dashima (kelp) broth sachet (or anchovy-kelp broth)
- A small piece of radish (sliced thinly)
- 1 pack of dashima (kelp) broth sachet (or anchovy-kelp broth)
- A small piece of radish (sliced thinly)
Cooking Instructions
Step 1
Gently separate the store-bought udon noodles from their packaging. Be careful not to overcook them, as this will affect their chewy texture.
Step 2
Let’s start by making the savory broth. In a pot, add the thinly sliced radish and the dashima broth sachet. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 10 minutes to extract the flavors. After simmering, remove and set aside the radish and dashima sachet.
Step 3
While the broth is simmering, it’s time to cook the udon noodles. Add the udon noodles to generously boiling water and cook until they are about 70% done. Cooking times can vary depending on the brand, so it’s best to check the package instructions.
Step 4
Drain the cooked udon noodles, but do not rinse them under cold water. Instead, let them sit in the colander to drain excess water. Then, give them a quick rinse under cool running water to remove excess starch and enhance their chewiness. This step helps prevent the noodles from becoming mushy.
Step 5
Chop the napa cabbage kimchi into bite-sized pieces, about 2-3 cm. You can adjust the amount of kimchi based on its sourness.
Step 6
Add the chopped kimchi and its juice to the prepared broth and bring it to a quick boil. Be cautious not to overcook the kimchi, as it can turn the broth too sour, resembling kimchi stew. Just a quick boil until the ingredients meld together is perfect before moving to the next step.
Step 7
Once the broth is boiling, add the prepared udon noodles. Continue to boil for about 1-2 minutes, allowing the noodles to absorb the flavors of the broth. Ensure the noodles are cooked through.
Step 8
Finally, add the chopped green onions and minced garlic. Then, add the star ingredient of this dish – a generous ladleful of perilla seed powder. The nutty aroma of the perilla seeds will enrich the broth significantly.
Step 9
Whisk the perilla seed powder gently to prevent clumps and cook for another minute until well combined. If needed, adjust the seasoning with soy sauce or fish sauce to your taste. I found the seasoning to be perfect without any additions. Your delicious and nutty Perilla Kimchi Udon is now complete! Serve immediately while hot.
