Spicy and Hearty Kimchi Fish Cake Udon
How to Make Delicious Kimchi Fish Cake Udon
Every dish can hold a special memory or a unique story from our past. In my family, my parents particularly loved noodle dishes, which meant I had more experience with them than many of my peers growing up. On weekends, my dad would often be the cook, preparing dishes like kimchi noodles made by adding kimchi to a savory anchovy broth and thickening it, or a simple noodle soup with just kimchi and fish cakes. We’d enjoy noodle dishes almost every weekend! Today, I’m sharing a recipe perfect for a weekend dinner recommendation: Kimchi Fish Cake Udon. This dish is a wonderful way to evoke those cherished memories, offering a comforting and flavorful meal.
Ingredients- 1 serving Udon noodles
- 200g Assorted fish cakes
- 1 Anchovy and kelp stock bag (or 4 anchovies/1 piece of kelp)
- 200g Kimchi (fermented)
- 1/2 Tbsp Tsuyu (Japanese soy sauce seasoning)
- 500mL Water
- 1/3 tsp Black pepper
- Scallions (for garnish), thinly sliced
Cooking Instructions
Step 1
First, thinly slice the scallions to use as a garnish. Having your garnishes prepped makes the final plating step smooth and effortless.
Step 2
In a pot, add 500mL of water and the anchovy and kelp stock bag to create a flavorful broth. A clear and deep broth is key to the deliciousness of Kimchi Fish Cake Udon. If you’re using individual anchovies and kelp, add about 4 dried anchovies and 1 piece of dried kelp.
Step 3
Once the water begins to boil, add the 200g of kimchi and 200g of assorted fish cakes, cut into bite-sized pieces. Using well-fermented kimchi will give the broth a richer, spicier flavor. You can use various shapes of fish cakes according to your preference; often, those specifically for soup are convenient as they hold their shape well. Season with 1/2 tablespoon of tsuyu and about 1/3 teaspoon of black pepper for depth of flavor. If tsuyu is unavailable, you can substitute it with regular soy sauce or Korean soup soy sauce, though tsuyu adds a more complex umami. Fish cakes designed for soups are particularly handy for this recipe as they maintain their structure during cooking.
Step 4
Instead of directly plunging the udon noodles into boiling water, it’s best to gently separate any clumps by rinsing them under warm running water. This prevents the noodles from sticking together and ensures they cook evenly, absorbing the flavorful broth beautifully.
Step 5
Once the kimchi and fish cakes have cooked and the broth is boiling vigorously, add the prepared udon noodles and cook for another moment until they are loosened. Turn off the heat, and generously ladle the hot broth and ingredients over the udon noodles in a serving bowl. Finally, top with the thinly sliced scallions. This simple yet visually appealing Kimchi Fish Cake Udon is now complete – a perfect, satisfying meal recommendation for any evening!
