Koreans like to eat hot soup all year long, however, hot soup is extra good on cold winter days. I’ve been craving this hot and spicy noodle soup dish made with kimchi and fishcakes. It is called 김치 어묵 우동 in Korean. I’m happy to share this delicious recipe it with you today. I hope this great soup keeps you warm this winter. Try it someday. 🙂
Yield: 1 Serving
Short Korean Lesson
- MaepDa (맵다) = Spicy
- JjaDa (짜다) = Salty
- 1½ Cup Udon Noodles (10 oz)
- ½ Cup Well Fermented Kimchi
- ½ Cup Fried Fishcakes (5 oz)
- ¼ Cup Green Onion
- ¼ Cup Kimchi Broth
- ½ Tbsp Red Hot Pepper (Optional)
- 1 tsp Hot Pepper Powder
- 1 tsp Soup Soy Sauce
Add 1 dried anchovy pack (or 6 dried anchovies) and 4 pieces of kelp in a pot along with 3 cups of water. Once it starts to boil, cook covered for 3 minutes on medium.
Meanwhile prepare the other ingredients. Cut ½ cup of well fermented kimchi and ½ cup of fishcakes into bite sized pieces. Cut ¼ cup worth of green onions into 1 inch pieces. Cut ½ Tbsp of red hot pepper into ½ inch pieces. Hot peppers can make the soup extra spicy, so they are optional. Obtain ¼ cup of kimchi broth.
3 minutes later, discard the kelp from the broth. Then continue cooking the broth covered with the dried anchovies for 5 more minutes.
Obtain 1 serving, or about 1½ cups (10 oz.), of cooked udon noodles. If you have frozen udon noodles, put the noodles in hot water for few minutes, or until the noodles thaw. If you have dried noodles, cook, rinse, and drain them by following the instruction on your package.
5 minutes later, discard the anchovies from the broth. You will get about 2 cups of broth. Add the kimchi, fish cakes, and kimchi broth to the broth.
Once it starts to boil again, add 1 tsp of hot pepper powder. Cover and cook for about 3 minutes on medium.
3 minutes later, the soup will have good flavor from all the ingredients. Add the udon noodles. Cook covered for 2 minutes.
Add the green onions and hot pepper to the soup. Cook another minute and then turn off the heat. In this step, taste the broth and season it with soy sauce or salt. Depending on your kimchi, the saltiness will be different. I added 1 tsp of soup soy sauce and it made it just right. 🙂
Serve it when it is still hot. You do not need another side dishes, not even kimchi. If you have any, garnish the soup with some flower shaped fish cakes. Enjoy. 🙂