Learn how to make authentic Korean Kimchi Fish Cake Udon with this easy recipe. This spicy and comforting noodle soup combines fermented kimchi, fish cakes, and chewy udon noodles in a flavorful anchovy broth.
Korean Kimchi Fish Cake Udon (김치어묵우동) is a beloved comfort food that perfectly combines the tangy spiciness of fermented kimchi with savory fish cakes and chewy udon noodles. This hearty Korean noodle soup is especially popular during cold weather and represents the perfect fusion of Korean and Japanese culinary influences.
What Makes Korean Kimchi Fish Cake Udon Special
This spicy Korean udon recipe stands out for its complex flavor profile. The fermented kimchi adds a distinctive sour and spicy kick, while the fish cakes (eomuk) provide a bouncy texture and umami depth. The combination creates a satisfying bowl that’s both comforting and energizing.
Unlike regular udon dishes, this Korean-style preparation uses anchovy broth as the base, which is a staple in Korean cooking. The result is a lighter yet flavorful soup that perfectly complements the robust flavors of kimchi and fish cakes.
Ingredients for Authentic Korean Kimchi Udon
Main Ingredients (Serves 2)
- Fish cakes (eomuk): 100g, sliced lengthwise
- Korean kimchi: 100g, aged and fermented
- Udon noodles: 250g (fresh or frozen preferred)
- Green chili pepper: ½ piece, finely chopped
- Green onions: 40g, chopped
- Water: 4½ cups (900ml)
- Dried anchovies: 10g (for broth)
- Cooking oil: 1 tablespoon
- Salt and black pepper: to taste
- Sesame oil: 1 teaspoon
Seasoning Mix
- Fish sauce: ½ tablespoon
- Clear fish sauce: 1 tablespoon
- Minced garlic: 1 tablespoon
- Korean red pepper flakes (gochugaru): ½ tablespoon
Step-by-Step Korean Fish Cake Udon Instructions
Preparing the Anchovy Broth
Start by soaking dried anchovies (10g) in water (4½ cups) for at least one day. This creates a rich, umami-packed base that’s essential for authentic Korean noodle soup. The longer soaking time allows the anchovies to release maximum flavor without any fishy aftertaste.
Cooking the Kimchi Fish Cake Udon
- Prepare ingredients: Slice fish cakes lengthwise, chop green chili pepper and green onions finely, and cut kimchi into bite-sized pieces.
- Make the broth: Bring the anchovy-infused water to a boil. Add the sliced kimchi and let it simmer for a few minutes to release its flavors into the broth.
- Prepare aromatics: In a separate pan, heat cooking oil and sauté green onions until fragrant. Turn off heat and season with salt, black pepper, and sesame oil.
- Combine everything: Add fish cakes, udon noodles, fish sauce, clear fish sauce, minced garlic, and Korean red pepper flakes to the boiling broth. Cook until noodles are tender.
- Serve: Ladle the Korean kimchi udon into bowls and top with chopped green chili pepper and the sautéed green onions.
Tips for Perfect Spicy Korean Udon
The key to exceptional Korean Kimchi Fish Cake Udon lies in using well-fermented kimchi. Aged kimchi (at least 2-3 weeks old) provides the best flavor and the characteristic tangy taste that makes this dish special. Fresh kimchi won’t give you the same depth of flavor.
When selecting fish cakes for your Korean noodle soup, look for Korean-style eomuk, which has a different texture compared to Japanese kamaboko. Korean fish cakes are typically more bouncy and have a distinct flavor that pairs perfectly with kimchi.
Nutritional Benefits of Korean Kimchi Udon
This spicy Korean udon recipe is not only delicious but also nutritious. Kimchi is rich in probiotics, vitamins A and C, and fiber. Fish cakes provide protein, while udon noodles offer carbohydrates for energy. The anchovy broth adds calcium and other minerals, making this a well-balanced meal.
Variations and Serving Suggestions
You can customize your Korean Kimchi Fish Cake Udon by adding vegetables like mushrooms, bean sprouts, or spinach. Some people also like to add a soft-boiled egg or cheese for extra richness. This Korean noodle soup pairs well with pickled radish (danmuji) or other Korean side dishes (banchan).
What is Korean Kimchi Fish Cake Udon?
Korean Kimchi Fish Cake Udon is a fusion noodle soup that combines Japanese udon noodles with Korean flavors like kimchi and fish cakes in an anchovy-based broth.
Can I use regular cabbage instead of kimchi?
While you can substitute regular cabbage, you won’t get the authentic fermented flavor that makes this dish special. Kimchi’s sourness and spiciness are essential to the recipe.
How spicy is this Korean udon recipe?
The spice level is moderate and can be adjusted by controlling the amount of Korean red pepper flakes and green chili peppers you add.
Where can I buy Korean fish cakes?
Korean fish cakes (eomuk) are available at Korean grocery stores, Asian markets, or online. You can also substitute with Japanese kamaboko if needed.
Can I make this Korean noodle soup vegetarian?
Yes, you can make a vegetarian version by using vegetable broth instead of anchovy broth and omitting the fish cakes, or replacing them with tofu.
How long does Korean Kimchi Fish Cake Udon last?
This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for 2-3 days. The noodles may become softer upon reheating.
