CookGo
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Kimchi Fish Cake Udon

Cost $8, save $12

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Noodles

    • 🍜 210g udon noodles (2 packs)

  • Broth

    • 4.5 cups anchovy kelp stock

  • Protein

    • 2 sheets fish cake

  • Vegetables

    • 🥬 3 leaves fermented napa cabbage kimchi
    • 🧅 2 tbsp chopped green onion

  • Seasoning

    • 2 tbsp soy sauce
    • 🧄 1/3 tbsp minced garlic
    • 🧂 1/2 tbsp salt
    • Pinch of ground pepper
    • Pinch of chili powder

STEPS

1

Cut the fish cake into bite-sized pieces. Chop the kimchi into small pieces and prepare 2 tbsp of kimchi juice.

2

Boil water in a pot, add the udon noodles, and cook for 30 seconds. Gently loosen the noodles with chopsticks and cook for another 30 seconds. Rinse under cold water and set aside.

3

Add the chopped kimchi and 2 tbsp of kimchi juice to the anchovy kelp stock. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 minutes.

4

Add the fish cake, minced garlic, soy sauce, salt, and ground pepper to the broth. Simmer for another 1-2 minutes over medium heat.

5

Add the cooked udon noodles to the broth and bring to a boil. Serve in bowls, garnished with chopped green onion, chili powder, and optional enoki mushrooms.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 15g
    Protein
  • 60g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh udon noodles for a chewier texture.Adjust the spice level by adding more or less chili powder.Prepare extra broth for a more soupy dish.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.