Spicy Kimchi Udon Recipe
Authentic Kimchi Udon: Master the Art of Delicious Udon Broth at Home
This is a Kimchi Udon dish topped generously with stir-fried kimchi. We’ve aimed to recreate the delicious Kimchi Udon you might have enjoyed at restaurants, with a special focus on creating a deeply flavorful and refreshing udon broth. Referencing the ‘Guksu Jang-guk’ recipe from ‘Home Cook Baek’, we’ve substituted dried anchovies with aromatic shrimp and lightly charred the green onions and onions to enhance their flavor. Using only half an onion minimizes excessive sweetness, allowing the broth’s inherent depth to shine. This versatile udon broth, once prepared, can be stored in the refrigerator and used in various dishes by diluting it with water. It’s a comforting staple that ensures delicious meals are always within reach.
Ingredients for Deep & Refreshing Udon Broth
- 1L Water (5 cups + 1/2 cup)
- 360ml Soy Sauce (1 cup)
- 180ml Seasoned Soy Sauce (1 cup)
- 180g Sugar (1 cup)
- 1 slice Ginger
- 90ml Mirin (1/2 cup)
- 1/2 handful Dried Shrimp
- 1/2 Onion
- 1 Green Onion
- 1 sheet Dried Kelp (approx. 10x10cm)
- 1 handful Bonito Flakes
Ingredients for Kimchi Udon Assembly
- 1 serving Udon Noodles
- 100ml Prepared Udon Broth
- 200ml Water
Topping Ingredients
- 2-3 Tbsp Stir-fried Kimchi
- A little Chopped Green Onion
- 1 serving Udon Noodles
- 100ml Prepared Udon Broth
- 200ml Water
Topping Ingredients
- 2-3 Tbsp Stir-fried Kimchi
- A little Chopped Green Onion
Cooking Instructions
Step 1
Prepare all ingredients. It’s helpful to separate the ingredients for the udon broth and for the toppings.
Step 2
Prepare the ingredients for the udon broth. Using store-bought stir-fried kimchi is convenient, but you can also stir-fry your own.
Step 3
Tip! To add a deeper flavor, we’ll lightly char the outer layers of the green onions and onions. You can char the onion whole with its skin on, or peel it and char the individual layers until slightly blackened over low heat. If you have a grill grate, charring them directly on it works wonderfully. (Optional)
Step 4
In a dry pan, toast the dried shrimp over low heat until golden brown. This removes any fishiness and enhances their flavor.
Step 5
In a pot, combine 1L water, 360ml soy sauce, 180ml seasoned soy sauce, 180g sugar, 1 slice ginger, 90ml mirin (can be omitted if unavailable), the toasted dried shrimp, charred onion, and charred green onion. Bring to a boil over high heat.
Step 6
Mirin can be omitted, but it helps to eliminate any unwanted odors and adds umami.
Step 7
You can use either white or brown sugar, and the amount can be adjusted to your preference.
Step 8
Once the ingredients are added and the broth begins to boil, reduce the heat to low and simmer for 30 minutes. This slow simmering is crucial for allowing the flavors of the ingredients to fully infuse into the broth.
Step 9
If the broth reduces too much during simmering, you can top it up with water to the original level. This step is optional; you can skip it if you prefer a more concentrated broth.
Step 10
Tip! The white powder on the surface of the dried kelp can impart a bitter taste. Gently wipe it off with a damp cloth or rinse it quickly under water before adding it to the pot.
Step 11
Once the broth is simmering again, add the dried kelp and continue to cook over low heat for another 10 minutes. The umami from the kelp will make the broth even deeper and richer.
Step 12
Turn off the heat and add the bonito flakes. Let them steep for 1-2 minutes. Be careful not to boil them for too long, as this can make the broth bitter.
Step 13
After steeping, strain the broth through a sieve, discarding all the solids. Your deep and refreshing udon broth is now complete! For convenience, you can let the broth cool and refrigerate it for use over several days.
Step 14
To cook the udon noodles, bring a pot of water mixed with 100ml of the prepared udon broth to a boil. TIP! Instead of boiling the udon noodles directly in the broth, it’s recommended to first blanch them briefly in boiling water before adding them to the broth to simmer. This helps to reduce the characteristic smell of udon noodles and prevents the broth from becoming cloudy. Cook the noodles until they are just tender and not mushy.
Step 15
Ladle the well-cooked udon noodles and broth into a serving bowl. Top generously with the prepared stir-fried kimchi and freshly chopped green onions. Your delicious Kimchi Udon is ready! The combination of the warm broth and spicy kimchi is simply delightful.
