Kimchi Fish Cake Udon recipe - ingredients, nutrition and when to eat it
This spicy udon combines the tangy flavor of kimchi with the chewy texture of fish cake. It makes a warm and satisfying lunch or dinner on a chilly day.
Noodles · 20 minutes to cook
Nutrition (per 885g serving): 509.8 kcal · protein 21.8g · carbohydrate 90g · fat 6.6g · sodium 1656.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t squeeze the kimchi too dry before adding it to the broth so its tangy flavor and color come through.
Tips: Fish cakes vary in saltiness, so taste the broth at the end and adjust the soy sauce.
Tips: Udon noodles can become too soft if overcooked, so heat them just until warmed through.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Napa cabbage kimchi — 80 g
- Fish cakes — 70 g
- Water — 450 ml
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Onion — 40 g
- Green onions — 20 g
- Garlic — 1 pc
- Red pepper flakes — 1 tsp
- Soy sauce — 1 tsp