Udon with Crown Daisy, Fish Cake, and Kimchi recipe - ingredients, nutrition and when to eat it
This warm udon is cooked with crown daisy, fish cake, and kimchi. The tangy kimchi and savory fish cake pair beautifully with the fragrant crown daisy.
This warm udon is cooked with crown daisy, fish cake, and kimchi. The tangy kimchi and savory fish cake pair beautifully with the fragrant crown daisy. It’s perfect for slurping up every last drop of broth on a chilly day.
Street food · 15 minutes to cook
Tips: Crown daisy loses its fragrance if cooked too long, so add it at the end.
Tips: The seasoning will vary depending on how ripe the kimchi is. Taste the broth, then add soy sauce a little at a time.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Fish cake — 60 g
- Napa cabbage kimchi — 50 g
- Crown daisy — 25 g
- Dashi stock — 400 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 1 tsp