Spicy and Refreshing Kimchi Eomuk Udon (Kimchi Fish Cake Udon)
A spicy and clean 1-serving noodle soup made with tart kimchi and chewy fish cake.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Simmering well-fermented kimchi and fish cake together in anchovy broth creates a refreshing and savory soup. The trick is to lightly blanch the frozen udon noodles and fried bean curd in boiling water beforehand to remove excess oil and surface starch. Depending on your preference, adding minced Cheongyang chili pepper also makes it great as a spicy hangover soup.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Udon noodles1 serving
- Aged sour kimchi100 g
- Round fish cake (eomuk)2–3
- Fried bean curd20 g (1/2 cup)
- Bok choy (or ssukgat (crown daisy) or optional)1
- Large green onion (daepa)a little
- Seaweed flakes
- Anchovy broth (or water and 2 broth coin tablets)3 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Gochugaru (Korean chili flakes)a little
- Ground black peppera little
- In kimchi udon, tart, well-fermented kimchi gives the broth a refreshing and savory flavor.
- You can omit the bok choy and fried bean curd if you do not have them, and crown daisy makes a great addition if you have some.
Steps
Prepare the ingredients
In kimchi udon, tart, well-fermented kimchi gives the broth a refreshing and savory flavor.
You need about 2 small round fish cakes, 1/2 cup fried bean curd, bok choy, and large green onion.
You can omit the bok choy and fried bean curd if you do not have them, and crown daisy makes a great addition if you have some.
Slice the ingredients
Chop the kimchi finely into bite-sized pieces.
Slice the fish cake, bok choy, and large green onion as well to prepare them.
Blanch the udon noodles and fried bean curd
Put the frozen noodles into boiling water and blanch them just until they gently separate.
They are sold fully cooked, so there is no need to boil them long.
Drop the fried bean curd into boiling water as well, blanch lightly to remove excess oil, and drain.
Simmer
Add the kimchi to 3 cups of anchovy broth.
If you taste the broth now, it will be quite bland.
Add 1 tbsp tuna extract sauce and 1 tbsp soup soy sauce, and once the seasoning is roughly right, add the fish cake.
Once the fish cake cooks soft, taste the broth again and adjust with salt if it is bland.
Add the bok choy and large green onion, simmer briefly, and finish.
Finish
If the noodles have cooled, rinse them once with hot water, drain, place them in a bowl, and evenly ladle in the solid ingredients and broth.
Finish by adding a little gochugaru, seaweed flakes, and ground black pepper at the end.
It is delicious as is, but topping it with minced spicy Cheongyang chili pepper would be great for a hangover soup.
Ppunwife's tips
- Frozen noodles are sold fully cooked, so there is no need to boil them long; just blanch them until they gently separate.
- Drop the fried bean curd into boiling water as well, blanch lightly to remove excess oil, and drain.
- If the noodles have cooled, rinse them once with hot water, drain, place them in a bowl, and evenly ladle in the solid ingredients and broth.
- Topping it with minced spicy Cheongyang chili pepper would be great for a hangover soup.
FAQ
What should I do if I do not have bok choy or fried bean curd?
You can leave out bok choy and fried bean curd according to your preference, and using crown daisy instead of bok choy also goes very well with the broth.
How long should I boil frozen udon noodles?
Since the noodles are already cooked, there is no need to boil them long; just blanch them briefly in boiling water until the strands loosen gently.
Is there a way to enjoy the broth with more heat?
Topping the finished udon with minced Cheongyang chili pepper in addition to gochugaru lets you enjoy an even spicier, more refreshing hangover broth.
