Kimchi Udon Noodles
Spicy and Flavorful Kimchi Udon – A Recipe Inspired by Chef Baek Jong-won
On a rainy day, nothing beats a comforting bowl of Kimchi Udon! This recipe, inspired by Chef Baek Jong-won, delivers a wonderfully spicy and savory broth that is simply irresistible. The combination of tangy kimchi, chewy udon noodles, and rich broth makes for a satisfying and delicious meal, perfect for any occasion.
Main Ingredients- 1 serving of Udon noodles
- 3 pieces of Fish cakes
- 200g of Well-fermented Kimchi (ripe kimchi works best)
- 1/4 Zucchini
- 1 Hot pepper (like Cheongyang pepper)
- A small bunch of Green onions
- 1/4 Onion
- A small amount of Dried shiitake mushrooms (optional)
Seasoning & Broth- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 2 Tbsp Fish sauce
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Dried anchovy powder
- 800ml Water
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 2 Tbsp Fish sauce
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Dried anchovy powder
- 800ml Water
Cooking Instructions
Step 1
Begin by pouring 800ml of water into a pot. Add the dried anchovy powder and dried shiitake mushrooms (if using) to start simmering the broth. This step is key to developing a deep, rich flavor for the soup.
Step 2
While the broth is simmering, prepare the udon noodles by blanching them. In boiling water, gently loosen the udon noodles so they don’t stick together. Add the sliced fish cakes and simmer briefly. (Note: The fish cakes in the photo are cheese-flavored ones from the freezer; any kind works well!) Once blanched, drain the fish cakes and noodles in a sieve.
Step 3
Once the broth is at a rolling boil, season it with 1 tablespoon of soy sauce for soup (Guk-ganjang) and 2 tablespoons of fish sauce. The fish sauce adds a wonderful umami depth.
Step 4
Now it’s time to add the kimchi. Remove the core from your ripe kimchi and chop it finely. Add the finely chopped kimchi, along with the 1/4 onion and 1/4 zucchini, also chopped into bite-sized pieces. These vegetables will add a refreshing element to the broth.
Step 5
As the kimchi and vegetables come to a boil, skim off any foam that rises to the surface using a spoon. This process helps to ensure a cleaner, clearer broth.
Step 6
Add the blanched fish cakes and udon noodles to the pot. Let everything simmer together for a short while, allowing the noodles and fish cakes to absorb the flavorful broth.
Step 7
Finally, stir in 1/2 tablespoon of minced garlic, 1 chopped hot pepper, and a sprinkle of green onions. Simmer briefly to finish. The hot pepper adds a pleasant kick, and the green onions bring a fresh aroma. If you prefer an extra spicy broth, feel free to add some red pepper flakes, though we’ll skip that for this version.
