Spicy kimchi udon
The temperature is not very low, but the cloudy weather is rather chilly. So I prepared spicy kimchi udon for the groom's late night snack. When you come back from outside on a cold winter day, there's nothing like spicy and hot soup. So I made kimchi udon, and there was not a drop of soup left, and it was completely empty. How about spicy kimchi udon for a late night snack on a chilly winter night?
1 serving
Within 30 minutes
사과향기
Ingredients
  • Udon noodles
    1serving
  • Kimchi
    1handful
  • Cocktail shrimp
    5ea
  • square fish cake
    1/3piece
  • leek
    little
  • Carrot
    little
  • chili
    little
  • Sea tangle
    2piece
  • dried bonito
    1handful
  • Water
    2.5cup
  • thick soy sauce
    2ts
  • cooking wine
    1ts
  • crushed garlic
    1/2ts
Cooking Steps
STEP 1/4
Boil the kelp in cold water and take out the kelp when the water starts to boil.
STEP 2/4
Put katsuobushi in the water from the kelp and boil it for about 5 minutes. You're not boiling it, you're just boiling it in the kelp water. When it's done, strain it through a sieve and put only the broth in the earthen pot.
STEP 3/4
Blanch the udon noodles slightly in boiling water while the katsuobushi is boiling. Put a large amount of chopped kimchi and finely chopped garlic in the broth, add dark soy sauce and cooking wine, and boil the kimchi until it is cooked. Of course, please use sour kimchi that tastes good.
STEP 4/4
When the kimchi is cooked to a certain extent, put the blanched udon noodles and put frozen shrimp, fish cake, green onion, carrot, and red pepper on it and boil it over high heat for 1 to 2 minutes. You can boil it during the time written on the package of udon noodles, but you can boil the udon noodles for 1 to 2 minutes. You can add the udon noodles right away, but I blanched the noodles a little in case it tastes sour.
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