Spicy and Flavorful Kimchi Udon Made with Well-Fermented Kimchi
Quick and Easy Kimchi Udon Using Pantry Staples: The Perfect Dish When You Don’t Feel Like Cooking
When you’re too tired to cook or don’t have special side dishes, use up those leftover ingredients in your fridge to make a wonderful meal. This Kimchi Udon boasts a deep and rich broth, thanks to the refreshing and spicy flavor of well-fermented kimchi combined with a savory anchovy stock. The chewy udon noodles, plump fish cakes, and aromatic mushrooms make it a hearty and satisfying dish that will awaken your appetite with its pleasant spiciness, loved by everyone. It’s an ideal menu item to quickly prepare with your child during online classes, offering a delightful one-bowl meal for the whole family.
Main Ingredients
- Udon noodles, 2 servings (400g)
- Well-fermented kimchi, 200g
- Square fish cakes, 4 sheets
- King oyster mushroom, 1/2
- Green onion, 1/2 stalk
- Korean green chili pepper, 1/2 (optional for heat)
- Red chili pepper, 1/2 (optional for color)
- Soaked shiitake mushrooms, 2
Anchovy Stock Ingredients
- Water, 1 liter
- Anchovy stock pack, 1
- Water, 1 liter
- Anchovy stock pack, 1
Cooking Instructions
Step 1
First, let’s prepare the anchovy stock, the foundation of our delicious Kimchi Udon. In a pot, add 1 liter of water and the anchovy stock pack. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 15 to 20 minutes to extract a deep, savory flavor.
Step 2
While the stock is simmering, let’s prepare the ingredients for the udon. Cut the square fish cakes into bite-sized pieces. Thinly slice the king oyster mushroom crosswise. Finely chop or slice the green onion, Korean green chili pepper, and red chili pepper for garnish. (The red chili pepper is optional and mainly for color). Chop the well-fermented kimchi into approximately 1cm wide pieces.
Step 3
Thread two square fish cakes onto each skewer. This makes them look nice and easy to pick up later. Preparing all the ingredients beforehand will help speed up the cooking process.
Step 4
Remove the anchovy stock pack from the pot. Add the chopped kimchi (200g), 2 tablespoons of soup soy sauce, and 1/2 tablespoon of minced garlic. The tangy kimchi and savory soy sauce will create a refreshing and rich broth.
Step 5
Once the broth starts to boil after adding the kimchi, add the sliced king oyster mushrooms and let them cook together. The mushrooms will enrich the broth and add a pleasant texture.
Step 6
When the broth comes to a rolling boil again, add the udon noodles (2 servings). Gently loosen the noodles to prevent them from sticking together. Avoid stirring for the first 3-4 minutes while cooking over medium heat, allowing the noodles to cook to a chewy texture.
Step 7
Once the udon noodles are somewhat loosened and cooked, add the prepared fish cake skewers. Fish cakes cook quickly, so don’t overcook them; simmer for just 1-2 minutes until they are tender.
Step 8
Finally, it’s time to season. Add 1/2 tablespoon of salt and taste. Add more salt if needed, according to your preference. Then, add the chopped green onions, chili peppers, and the soaked shiitake mushrooms, and let it simmer briefly. Your delicious and spicy Kimchi Udon is ready! A pinch of pepper at the end will enhance the aroma. Enjoy!
