Nostalgic Kimchi Udon (Tudari Style)
Easy Homemade Kimchi Fish Cake Udon Recipe Inspired by Tudari
Relive the savory and spicy taste of Tudari’s famous Kimchi Udon, a beloved dish from your youth! This recipe brings the comforting flavors of chewy udon noodles, flavorful fish cakes, and tangy kimchi right to your kitchen. Perfect as a hangover cure or a hearty meal, it’s easy enough for beginners to follow step-by-step.
Main Ingredients- 2 packs of commercial instant udon noodles (like ‘Saengsaeng Udon’)
- 1/2 Onion
- 2-3 Green onions (approx. 10cm of the white part)
- 80g Ripe kimchi (chopped)
- 4 sheets of square fish cakes
- 1L (4 cups) Water
Seasoning Ingredients- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes, generously)
- 0.5 Tbsp Sugar
- 1 Tbsp Soy sauce (brewing)
- 1 Tbsp Tuna extract (or substitute with soy sauce/fish sauce)
- A pinch of Black pepper
- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes, generously)
- 0.5 Tbsp Sugar
- 1 Tbsp Soy sauce (brewing)
- 1 Tbsp Tuna extract (or substitute with soy sauce/fish sauce)
- A pinch of Black pepper
Cooking Instructions
Step 1
First, prepare your vegetables. Finely chop the green onions and thinly slice the onion. Cut two of the square fish cakes into bite-sized pieces (triangles or squares). For the remaining two fish cakes, stack them and skewer them onto wooden skewers (or simply chop them if you don’t have skewers – skewering makes them look nice).
Step 2
In a deep pan or pot, add a small amount of cooking oil. Add the chopped green onions and sliced onions. Stir in 1 tablespoon of minced garlic. Sauté over low heat until fragrant, allowing the garlic and green onion aromas to release. Be careful not to burn them.
Step 3
Once the aromas start to bloom, add the chopped kimchi, 2 tablespoons of gochugaru, 0.5 tablespoon of sugar, and 1 tablespoon of soy sauce. Stir-fry until the onions become translucent and the chili oil has infused the mixture. Sautéing thoroughly is key to a deep flavor.
Step 4
After sufficient stir-frying, pour in 1 liter (about 4 cups) of water. Bring to a boil over high heat, then reduce to medium heat and simmer for a bit to let the flavors meld.
Step 5
When the broth comes to a rolling boil again, add the 2 packs of udon noodles and the prepared fish cakes (both chopped and skewered). Add the liquid soup base from the instant udon pack and cook until the noodles are softened.
Step 6
While the udon’s soup base is already flavorful, add 1 tablespoon of tuna extract for an extra layer of rich umami. (If you don’t have tuna extract, soy sauce or fish sauce can be used as a substitute.) Taste the broth and adjust seasoning with salt if needed. Adding a splash of kimchi juice can also enhance the flavor.
Step 7
Finally, add the dried topping mix (flakes) from the instant udon and a pinch of black pepper. Simmer for another 1-2 minutes to finish. Your nostalgic Tudari-style Kimchi Udon is ready! Enjoy it hot.
