Kimchi Udon (Korean Spicy Kimchi Udon Soup, 김치우동)
My notes for this recipe
Korean cuisine incorporates kimchi in countless dishes. Today, I’d like to introduce you to a comforting bowl of kimchi udon—perfect for those chilly, rainy days when you want something warm to soothe your soul. Udon is originally a Japanese dish, but because of the proximity between Japan and Korea, many dishes have been adapted into fusion versions that suit each country’s unique palate.
The combination of kimchi and udon creates a slightly spicy yet refreshing taste—it’s not as spicy as Korean Shin Ramyun but delivers a heartwarming flavor that’s just right.
How I cook it
Boil the water
Pour 500 ml of water into a pot and bring it to a boil.
Season the broth
Add the chicken stock powder, tsuyu, minced garlic, and finely chopped kimchi to the boiling water. If using fish cake, add it as well and bring the broth back to a boil.
Cook the udon
Add the udon noodles to the boiling broth and cook for about 3 minutes in total. Do not force apart noodles that are stuck together. Let them sit in the hot broth for about 1 minute, then gently separate them with chopsticks or a fork.
Finish and serve
Near the end of the cooking time, add mitsuba or sliced daepa as an alternative. Serve the kimchi udon hot.
