Spicy and Refreshing Kimchi Nabemono with Pulmuone Udon Noodles
Kimchi Udon Nabemono Recipe (Using Pulmuone Udon Noodles)
Using Pulmuone’s udon noodles, I’ve made a spicy and refreshing Kimchi Udon Nabemono. It’s perfect for a hangover cure or a satisfying meal. Adding fish cakes added a rich, savory depth. This Kimchi Udon recipe is so delicious and refreshing, you’ll slurp it all up in one go. Enjoy this comforting and flavorful dish!
Main Ingredients- 1 pack Pulmuone Udon Noodles
- 1 sheet flat fish cake (approx. 30g)
- 2 leaves well-fermented napa cabbage kimchi (approx. 75g)
- 1/2 stalk green onion (approx. 30g)
- 3 Tbsp kimchi juice
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking. You’ll need the Pulmuone udon noodles, a sheet of flat fish cake, well-fermented napa cabbage kimchi, and green onions. Have your broth, soy sauce, and gochugaru ready. You can also keep some sea salt on hand in case you need to adjust the seasoning later.
Step 2
Slice the flat fish cake into strips, slightly thinner than the udon noodles, about 0.5cm wide. Chop the green onion roughly into bite-sized pieces. Having them prepped makes cooking much smoother.
Step 3
Take about 2 leaves (approx. 75g) of well-fermented napa cabbage kimchi and chop it finely on a cutting board. If you want to avoid washing the board, you can also use kitchen scissors to cut it. The crispiness of the kimchi and its spicy kick will enhance the flavor of the nabemono. Prepare about 3 tablespoons of kimchi juice to add to the pot.
Step 4
Gently separate the udon noodles in boiling water to prevent them from sticking together. Boil for just about 1-2 minutes. Be careful not to overcook them, as they can become mushy. Drain the noodles thoroughly in a colander.
Step 5
Pour 3 cups (approx. 720ml) of your chosen broth into a deep pot and bring it to a boil over medium heat. (If you’re making your own broth, using one made with anchovies, kelp, onion, radish, shiitake mushrooms, etc., will add even more depth of flavor. This measurement is based on standard paper cups.) Once the broth starts boiling, proceed to the next step.
Step 6
Once the broth is at a rolling boil, add the chopped kimchi and the prepared kimchi juice. Let it simmer for a bit longer to allow the flavors of the kimchi to meld into the broth. The kimchi will soften, and the broth will develop a spicy flavor.
Step 7
Add the sliced fish cake to the pot and bring it back to a boil. The fish cake will soften and add a savory umami to the broth. Once the fish cake is cooked, it’s time to season the soup.
Step 8
Add 1 tablespoon of soy sauce for soup to season the nabemono. Taste the broth and, if needed, add a tiny pinch of sea salt to adjust. In this recipe, the soy sauce alone provided a perfect seasoning.
Step 9
Add the pre-boiled udon noodles to the pot. Use chopsticks to gently loosen them, allowing the broth to be absorbed by the noodles. Ensure the noodles are separated so they don’t clump together.
Step 10
Finally, add the roughly chopped green onions and simmer for another short while. The fresh, aromatic flavor of the green onions will enhance the broth’s overall taste. The nabemono is almost ready when the green onions are slightly tender.
Step 11
If you like, stir in 1 tablespoon of gochugaru for added color and a spicier kick. While it’s delicious without it, adding gochugaru makes the Kimchi Nabemono even more appealing and wonderfully spicy. Once all the ingredients are well combined, your delicious Kimchi Nabemono is ready to serve!
